Peas like you've never had them! This creamy, brightly flavored spread pairs perfectly with some succulent prosciutto and crispy crostini. A great appetizer for spring in particular!

Whipped pea crostini
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Whipped Pea Crostini With Prosciutto

Category

Appetizer Snack

Prep Time

15 minutes

Cook Time

20 minutes

Image of Whipped Pea Crostini With Prosciutto

Ingredients

    For The Topping:

  • 2 cups chicken broth or water
  • 1 teaspoon red pepper flakes
  • 1 16-ounce bag frozen peas
  • 1/4 cup fresh chopped mint
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup whipping cream
  • 3 ounces finely diced prosciutto

    • For The Crostini:

  • 1 baguette, (sliced into 1/2-inch thick slices)
  • Extra-virgin olive oil, (for drizzling)
  • 3 to 4 cloves garlic

Instructions

  1. For the Sweet Peas: Warm the chicken broth and red pepper flakes in a medium saucepan over medium-high heat until the broth boils. Add the frozen peas and cook until the peas are tender, about 5 minutes. Drain the peas in a mesh sieve.
  2. Place the peas in a food processor with the mint, salt, and pepper. Puree the pea mixture. Place the pea puree in a medium bowl and refrigerate until cool, about 30 minutes.
  3. Meanwhile, for the crostini: Preheat the oven to 375 degrees F. Place the baguette slices on a parchment paper-lined baking sheet in a single layer. Bake in the oven until toasted and golden around the edges, about 10 minutes. While the crostini are still warm, drizzle the tops with extra-virgin olive oil. Using a whole clove of garlic in your fingertips, rub the top of the crostini a few times to give a hint of garlic.
  4. To finish, whip the cream until stiff peaks form. Fold the whipped cream into the pea puree. Top each of the crostini with about 1 tablespoon of pea puree. Sprinkle with a bit of the diced prosciutto. Serve immediately.
nut free