Pea, Ricotta & Prosciutto Crostini
Recipe type: Appetizer, Hors d'Oeuvres
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: yields about 36 crostini
You could use cold-smoked salmon in place of the prosciutto for an equally delicious appetizer.
  • 1 Baguette, cut crosswise into ¼-1/2 in. thick slices
  • Olive Oil
  • 2 c. Frozen Peas 2 min salted water
  • 1 c. Fresh Ricotta, drained in a colander lined with cheesecloth (or a coffee filter)
  • ¼ tsp. Kosher Salt
  • Black Pepper
  • 2 Tbsp. Basil (fresh mint or tarragon would be nice alternatives), thinly sliced or torn, plus additional for garnish
  • juice & zest from 1 Lemon
  • ¼ # Prosciutto, very thinly sliced
  1. Preheat oven to 400°. Place the baguette slices on a baking sheet and lightly drizzle or brush with olive oil. Bake until lightly golden and crunchy, about 8 minutes.
  2. Meanwhile, cook the peas in simmering, salted water until tender, about 2 minutes. Drain and transfer to a medium bowl. Smash the peas, using the back of a fork or a potato masher. Personally, I like the rustic, chunky look, but if you'd prefer a more evenly green topping for your crostini, puree the peas in a food processor until smooth. Fold in the ricotta and season with salt, freshly ground black pepper, 2 Tbsp. basil, and about 2 tsp. of lemon juice.
  3. Assemble the crostini. Spread a very small amount of the ricotta-pea mash on the each crostini. This will serve as the "glue" to hold the prosciutto in place. Take about a ¼ of a slice of prosciutto and drape it over the top of the crostini. Spoon a heaping tsp. of the ricotta-pea mash on top of the prosciutto. Sprinkle with additional basil and lemon zest.
The ricotta-pea mash could be made a day or 2 ahead of time.
Recipe by strawberryplum at