Spring Pea and Prosciutto Crostini with Lemon-Mint Ricotta

Ingredients

• •baguette, sliced into 1/2-inch thick rounds
• •tablespoons extra virgin olive oil, plus more for drizzling
• •cup fresh ricotta cheese
• •1/4 cup fresh mint leaves, finely chopped
• •teaspoon lemon zest
• •tablespoon fresh lemon juice
• •1/2 cup fresh or frozen (thawed) English peas
• •slices prosciutto di Parma, thinly sliced and torn
• •Pinch of sea salt and freshly ground black pepper

Prep Steps

1. 1Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with 2 tablespoons of olive oil and arrange them on a baking sheet. Toast for 8 minutes
2. 2minutes, or until lightly golden and crisp.
3. 3While the bread toasts, prepare the ricotta spread: In a small bowl, combine the ricotta cheese, chopped mint, lemon zest, and lemon juice. Season with a pinch of salt and pepper, mixing gently until just combined.
4. 4If using fresh peas, blanch them in boiling water for 1 minute, then immediately transfer to an ice bath to stop the cooking and preserve their bright green color. If using thawed frozen peas, simply pat them dry.
5. 5To assemble, spread a generous layer of the lemon
6. 6mint ricotta onto each toasted crostini. Top with a small piece of torn prosciutto and a few blanched peas.
7. 7Finish the crostini with a final, light drizzle of high
8. 8quality extra virgin olive oil and a sprinkle of black pepper before serving.