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The Boston Globe

Food & dining

Seasonal Recipe

Recipe for crostini with pea puree and crispy prosciutto

Serves 4 as an appetizer

These little toasts are spread with a vibrant, garlicky pea puree, then garnished with the salty edge of crispy prosciutto. Gently pulse the freshly shelled cooked peas (or use frozen) with Parmesan and olive oil until you have a rustic texture for this pesto-style topping.

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