Sweet pea crostini with prosciutto


Yield: 20 appetizers
Prep Time: 25 min

1 pound frozen peas, thawed
5 medium fresh mint leaves
2 medium cloves garlic, minced
1/2 teaspoon salt, plus more if desired
1/8 teaspoon freshly ground black pepper, plus more if desired
6 to 7 tablespoons extra-virgin olive oil
1 baguette, sliced (you’ll need 20 slices)
20 pieces of prosciutto

1. Place the peas, mint, garlic, salt, pepper and 6 tablespoons olive oil in a food processor or a very good blender. Process until well-blended and fairly smooth (there will still be some chunky peas here and there). If the mixture is too thick, add another tablespoon of olive oil. Taste and season with more salt and pepper, if desired. Transfer to a covered container and chill until ready to serve (it will keep in the refrigerator for up to 4 days).

2. When ready to serve, top each slice of bread with a generous spread of the pea dip. Drape pieces of prosciutto on top of each pea-topped baguette slice. Serve.