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Seasonal Recipe

Recipe for crostini with pea puree and crispy prosciutto

Jillian Bernardini for The Boston Globe

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.

10slices prosciutto
Salt and pepper, to taste
2cups fresh peas
2cloves garlic, coarsely chopped
½cup freshly grated Parmesan
½cup olive oil
Grated rind and juice of 1 lemon
1baguette, cut into 24 slices (each about 1-inch thick)

1. Set the oven at 375 degrees. On a rimmed baking sheet lined with a wire rack, lay the prosciutto slices in a single layer. Bake for 8 minutes until the slices are a dark brown and have a crispy texture. Remove from the oven; cool. Keep the oven on.

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2. Bring a saucepan of salted water to a boil over high heat. Add the peas, and cook for 4 minutes. Drain the vegetables into a colander, and rinse with cold tap water until they are no longer hot. Dry the peas on paper towels.

3. In a blender, combine the peas, garlic, Parmesan, olive oil, the lemon rind and juice, salt, and pepper. Pulse the mixture a few times until it forms a coarse puree. Taste for seasoning and add more salt and pepper, if you like.

4. Toast the baguette slices until lightly golden. Spoon the pea mixture on each slice. Break the prosciutto into pieces and garnish each slice with a few pieces.

Jillian Bernardini

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