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Green Pea Pesto Crostini with Prosciutto

Photo: Brie Passano; Styling: Claire Spollen


Serves 6 (serving size: 2 crostini)

Offering a bright pop of color and requiring next to no prep time, these tasty little toasts are equally ideal for special spring gatherings and casual afternoon snacking. You can assemble them up to 45 minutes before serving and they won't sog out.


  • 1 (8-ounce) bag frozen green peas, thawed
  • 1 cup fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 12 (1/4-inch-thick) slices French bread baguette, toasted
  • 1/4 cup part-skim ricotta cheese
  • 1/2 ounce very thinly sliced prosciutto, torn into 12 equal pieces
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 131
  • fat 6 g
  • satfat 1.3 g
  • monofat 3.6 g
  • polyfat 0.7 g
  • protein 6 g
  • carbohydrate 14 g
  • fiber 2 g
  • cholesterol 5 mg
  • iron 1 mg
  • sodium 190 mg
  • calcium 55 mg

How to Make It

  1. Combine green peas, basil, and olive oil in the bowl of a food processor; pulse 8 to 10 times or until the mixture is almost smooth.

  2. Spread pea mixture evenly over toasted baguette slices. Top each slice with 1 teaspoon ricotta cheese and 1 piece of prosciutto. Sprinkle evenly with black pepper.