Pea, Ricotta, and Prosciutto Crostini

I had been looking forward to making this recipe since spring because I think this is the perfect Easter dish. Bright spring peas, creamy ricotta, and salty prosciutto on top of crunchy bread makes for a perfect appetizer. I am in love with the UAV ricotta cheese that you can pick up at Pasta & Provisions, as well as the bread and prosciutto.

Ingredients:

  • 1 cup spring peas (can use fresh, blanched, or frozen, defrosted.)
  • 1 baguette, sliced
  • 1/4 cup olive oil
  • Salt to taste
  • 1 pint of fresh ricotta cheese
  • Zest of 1 lemon
  • 4 ounces sliced prosciutto
Shucking fresh peas! yum!

Directions:

(If you need to blanch your peas): Bring a saucepan of salted water to a boil over high heat. Add the peas and cook until the water returns to a boil. Drain, and immediately submerge the peas in the ice water. When they have cooled, drain them again and set them aside.

Prepare crostini by slicing French bread about 1/4 inch thick and toasting in the oven. Brush with olive oil. Allow to cool.

In a small bowl, mash the peas with back of fork or food processor. Add 1 cup of the ricotta, lemon zest, and combine. Adjust salt and pepper as needed.

On each crostini, layer ricotta, pea mixture and prosciutto. (optional: drizzle extra-virgin olive oil on top before adding the prosciutto.)

Advertisements

4 comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s