Spring Pea and Prosciutto Crostini with Lemon-Mint Ricotta

A vibrant celebration of spring, this crostini pairs the salty, delicate chew of prosciutto with a bright, creamy lemon-mint ricotta spread. The fresh snap of blanched peas and a drizzle of high-quality olive oil complete this elegant, easy-to-make appetizer. It's a perfect bite of fresh, savory flavor.

Meat & Poultry

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

Method

Preheat 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
minutes, or until lightly golden and crisp.
While 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.
If 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.
To assemble, spread a generous layer of the lemon
mint ricotta onto each toasted crostini. Top with a small piece of torn prosciutto and a few blanched peas.
Finish the crostini with a final, light drizzle of high
quality extra virgin olive oil and a sprinkle of black pepper before serving.

Chef's Tip & Pairing

Pair this fresh, vibrant appetizer with a crisp, dry Italian white wine like Vermentino or Pinot Grigio to complement the fresh herbs and cut through the richness of the prosciutto. For an extra pop of color and flavor, lightly crush a few of the peas before placing them on the crostini.

From the Tini Crostini Collection