Recipe courtesy of Giada De Laurentiis

Sweet Pea Crostini

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 20 min
  • Yield: 6 to 8 servings
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Ingredients

Sweet Peas:

Crostini:

Directions

  1. For the Sweet Peas: Warm the chicken broth and red pepper flakes in a medium
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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