Toast the leftover torn bread from the baguette for breadcrumbs (which you can freeze), or add to soup for a slightly thicker soup.
1 cup frozen peas, thawed
1/4 cup fresh mint leaves
2 tablespoons water
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt, divided
1 (8-ounce) French bread baguette, halved lengthwise
2 ounces thinly sliced prosciutto
1/2 cup very thinly sliced red onion
3 medium tomatoes, thinly sliced
2 ounces goat cheese, crumbled (about 1/2 cup)
How to Make It
Place peas, mint, 2 tablespoons water, oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt in the bowl of a food processor; process until smooth.
Hollow out bottom and top halves of bread, leaving a 3/4-inch-thick shell; reserve torn bread for another use. Cut bread halves in half crosswise. Spread pea mixture evenly over cut sides of bread; top evenly with prosciutto, onion, and tomatoes. Sprinkle with remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, and goat cheese.
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I really did not like this recipe, unfortunately.
First, I think there is too much mint (and I didn't even use a full 1/4 cup). The mint flavor overwhelmed everything else - I couldn't even taste the onions, and there were plenty of onions! Needless to say, I also could not taste the tomatoes, peas, or prosciutto either.
Secondly, I found this a huge mess and basically impossible to eat without dropping things all over. The baguette (being rounded) rolled when being loaded up and keeping the tomatoes and cheese on it even before I tried to eat it was tough - once I tried to eat there were just bits dropping all over the plate, the table, the floor, you name it. Practically speaking, would work a lot better on a flatter type of bread.
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