Sweet Pea Crostini

17 Aug

Without fail, this is a major crowd-pleaser courtesy of Giada de Laurentiis. It makes enough for a full baguette, depending on how generous you are. I made this for a family dinner and it was a huge hit. I’ve been making it since and passing the recipe on. It will take about an hour a bit, but only because you need things to cool before you can work with them.


2 cups chicken broth or water
1 teaspoon red pepper flakes – this is just enough for a bit of heat. Feel free to add more!
1 (16-ounce) bag frozen peas
1/4 cup fresh chopped mint
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup whipping cream
3 ounces finely diced prosciutto
1 baguette, sliced into 1/2-inch thick slices
Extra-virgin olive oil
3 to 4 cloves garlic


1. Warm the broth and chili flakes in a medium pan over medium to high heat until it boils. Add the peas and cook roughly 5 minutes or less, til bright green. Drain the peas with a sieve, catching the flakes.
2. Place the peas, mint, salt & pepper in a food processor or hand blender. Process until smooth. Taste to make sure seasoning is where you want it. Cool for 30 minutes in the fridge.
3. Meanwhile, slice the baguette & preheat the oven to 375.
4. Place the baguette slices on a parchment paper-lined baking sheet in a single layer & bake for 10 minutes.
5. Drizzle the crostini with olive oil and rub with garlic cloves.
6. Whip the cream until stiff peaks form. Fold the cream into the pea puree.
7. Top each crostini with a spoonful of the mixture and a few pieces of prosciutto.


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