- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 258
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 12 g
- Cholesterol
- 26 mg
- Sodium
- 666 mg
- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 258
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 12 g
- Cholesterol
- 26 mg
- Sodium
- 666 mg
Ingredients
Sweet Peas:
Crostini:
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Directions
- 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.
