Spring Pea & Prosciutto Ricotta Crostini

Ingredients

• •baguette, sliced into 1/2-inch thick rounds
• •tablespoons olive oil, plus more for drizzling
• •cup fresh or frozen (thawed) English peas
• •1/2 cup whole milk ricotta cheese
• •tablespoons fresh mint, finely chopped
• •tablespoon lemon juice
• •Salt and freshly ground black pepper to taste
• •slices prosciutto, thinly sliced and torn into pieces
• •Pinch of red pepper flakes (optional)

Prep Steps

1. 1Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast on a baking sheet for 8 minutes
2. 2minutes, or until golden and crisp.
3. 3While the bread toasts, blanch the peas in boiling water for 1 minute, then immediately transfer to an ice bath to stop cooking and preserve their bright green color. Drain well.
4. 4In a food processor, combine the blanched peas, ricotta, chopped mint, lemon juice, salt, and pepper. Pulse until a slightly chunky, vibrant green spread forms.
5. 5Once the crostini are cooled, spread a generous layer of the pea and mint ricotta mixture onto each slice.
6. 6Top each crostini with a small piece of torn prosciutto and a light drizzle of olive oil. Serve immediately.