SWEET PEA AND PROSCIUTTO CROSTINI
1 large baguette, cut into ½” thick slices
3 tablespoons olive oil
3 tablespoons butter
1 large shallot, chopped
1, 10-ounce bag frozen peas
½ teaspoon salt
¼ teaspoon white pepper
½ cup chicken stock
½ cup cottage cheese
¼ cup mint leaves, chopped (plus some leaves for garnish)
4-ounces prosciutto, very thinly sliced
¼ cup goat cheese crumbles
2 tablespoons honey
Preheat your oven to 375 degrees.
Spread the baguette slices in an even layer on a foil-lined baking sheet. Drizzle the olive oil over the bread. Bake for 5-7 minutes until toasty and lightly browned. Set aside.
Melt the butter in a large skillet over medium high heat. Add the shallot and cook for 2 minutes until soft and fragrant. Add the frozen peas, salt, white pepper, and stock to the pan. Bring to a boil and cook just until the peas are warm, about 1-2 minutes. Remove from heat and let cool for 10 minutes.
Reserve ¼ cup of the peas for garnish and pour the remaining pea mixture into a food processor. Add the cottage cheese and mint leaves. Process until smooth.
Optional – you can push the puree through a mesh sieve for even smoother texture, but delicious either way.
Spread about a tablespoon of the puree on each piece of toasted bread. Top with a piece of prosciutto (you will need to rip the slices into several pieces) and arrange the crostini on a platter. Sprinkle the reserved peas over the top, followed by the crumbled goat cheese, and drizzle very lightly with the honey. Garnish with mint leaves.
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