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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.

    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.

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    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.

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    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