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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 With Prosciutto This creamy, brightly flavored whipped pea spread pairs perfectly with some succulent prosciutto and crispy crostini. For The Topping:2 cups chicken... giadzy.com

Whipped Pea Crostini With Prosciutto

Whipped Pea Crostini With Prosciutto

Photo of lizzynewm

Recipe by Giada De Laurentiis

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

Whipped pea crostini

Whipped Pea Crostini With Prosciutto

Serves: 
6 people
Cooking Level: Beginner
Prep Time
15 minutes
Cook Time
20 minutes
Inactive Time
30 minutes
Total Time
1 hour 5 minutes

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:

INSTRUCTIONS:

  • 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.
  • 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.
  • 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.
  • 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.

NUTRITION:

Calories: 238kcal | Carbohydrates: 22g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 653mg | Potassium: 114mg | Fiber: 1g | Sugar: 3g | Vitamin A: 399IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Whipped Pea Crostini With Prosciutto

Photo Credit: Elizabeth Newman

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

Whipped pea crostini

Whipped Pea Crostini With Prosciutto

Serves: 
6 people
Cooking Level: Beginner
Prep Time
15 minutes
Cook Time
20 minutes
Inactive Time
30 minutes
Total Time
1 hour 5 minutes

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:

INSTRUCTIONS:

  • 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.
  • 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.
  • 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.
  • 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.

NUTRITION:

Calories: 238kcal | Carbohydrates: 22g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 653mg | Potassium: 114mg | Fiber: 1g | Sugar: 3g | Vitamin A: 399IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!