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Sweet Pea & Mint Crostini with Crispy Prosciutto
Prep: 15 minutes
Cook: 10 minutes
Servings: 6
An Elegant Bite of Spring
Capture the essence of spring with these delightful crostini. A bright, fresh spread made from sweet peas, vibrant mint, and a touch of lemon is slathered onto golden-toasted baguette slices. The creamy, sweet base is perfectly complemented by the salty, shatteringly crisp prosciutto on top. It's a symphony of textures and flavors in one perfect bite.
Materials
- 1 baguette, sliced 1/2-inch thick
- 3 tbsp olive oil, divided
- 4 slices of prosciutto
- 1.5 cups frozen sweet peas, thawed
- 1/4 cup fresh mint leaves
- 2 tbsp grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and freshly ground black pepper to taste
- Shaved Parmesan for garnish (optional)
Preparation
- Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush both sides with 2 tbsp of olive oil.
- On a separate small baking sheet, lay out the prosciutto slices in a single layer.
- For the spread, combine the thawed peas, mint leaves, grated Parmesan, lemon juice, and the remaining 1 tbsp of olive oil in a food processor. Pulse until you have a slightly coarse, textured spread. Season with salt and pepper.
Cooking
- Bake the baguette slices for 8-10 minutes, or until golden brown and crisp.
- Bake the prosciutto for 6-8 minutes, or until dark and crispy. Watch it carefully as it can burn quickly.
- Let the prosciutto cool completely on the baking sheet, then break it into smaller, shard-like pieces.
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