Pea & Prosciutto Crostini

NOTE: Crisping up the prosciutto keeps it from being too stringy. I don't like it getting stuck in my teeth when it is used as a topping like this. Once you try the fried version, I bet you will be crisping it more often yourself.

40 pieces

2 tsp extra virgin olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
5 cups sweet peas - preferably fresh
1/4 cup water
1 lemon, zested
3 tbsp fresh lemon juice
salt and pepper
40 slices whole grain baguette, cut into 1/2" slices, toasted or grilled
10 slices prosciutto, cut into strips, quickly fried & drained
fresh basil, chopped

  1. Heat oil in a large skillet on medium-low.
  2. Add onion - cook until soft and browned.  Add garlic and cook for 2 minutes more.
  3. Add peas and water. Simmer for 3-4 minutes.
  4. Transfer pea mixture to a food processor. Add lemon zest and juice. Purée until smooth.  Season with salt and pepper to taste.
  5. Arrange sliced baguettes on a platter.  Top each with purée and a few strips of crispy prosciutto.  Garnish with basil, if desired.


Like this recipe? Why not try one of these as well?

greco norman apple salad

Greco Norman Apple Salad

Shrimp Summer Rolls

Shrimp Mango Summer Rolls

quick artichoke dip

Super-quick Artichoke Dip







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