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SWEET PEA AND PROSCIUTTO CROSTINI

Ingredients

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

 

Instructions

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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