English Pea Crostini with Ricotta, Mint, and Prosciutto
A light, yet satisfying crostini that is easy to make and is great for entertaining.
Ingredients
Crispy Baguette
- 1/3 of a whole baguette
- about 9 tbsp extra virgin olive oil
- pinch salt
English Pea Mash
- 1 tbsp finely minced shallot
- 1.5 cups fresh or frozen english peas
- 1/2 clove garlic
- zest of half a lemon (use a fine zester or microplane)
- 1.5 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 pinch any hot red chili powder (optional)
- 1 tbsp finely chiffonade freesh mint
- salt and pepper
Seasoned Ricotta
- 3/4 cup ricotta cheese
- 1/2 tbsp olive oil
- pinch of salt
- 7-10 grinds freshly ground black pepper
Final assembly
- 4-6 slices prosciutto (or any other dry-cured ham such as serrano, iberico, country ham....)
- 6-8 mint leaves
- extra virgin olive oil, for drizzling
- sliced chives (optional garnish)
- fresh black pepper
Instructions
Crispy Baguette
- Preheat oven to 340F. Use a long serrated knife to cut the baguette on a steep angle so that each slice is about 6-7 inches long.
- Keep cutting the baguette to yield 3 slices that are about 1/3 inch thick and 6-7 inches long.
- Place the 3 slices of bread on a baking sheet and drizzle on A LOT of olive oil. You want the bread to be completely saturated in olive oil on BOTH sides. Sprinkle on a little salt and place the baking sheet in the oven.
- Start checking the bread after 15 minutes and allow the bread to cook until it is nicely golden brown. This took about 30 minutes in my oven but it may take more or less time in your oven. Keep checking every 5 or 10 minutes to avoid burning the bread. When the bread is done, allow it to cool to room temperature. Depending on the humidity of your kitchen, the bread can stay out for 1-4 hours before getting stale. If you plan on serving the crostini much later, or the next day, place the cooled crostini in a sealed, airtight container at room temperature until ready to use, up to 3 days.
English Pea Mash
- Place 1 tbsp minced shallots in a small bowl with 1 tbsp lemon juice. Set aside to macerate while preparing the rest of the ingredients.
- Prepare an ice bath for shocking the peas after they have cooked. Bring 3-4 quarts of water to a rolling boil and season with salt until the water tastes well seasoned. Add peas to boiling water.
- Boil peas for 3 minutes or until they start to get a bit soft.
- Drain peas from boiling water and place them in the ice bath until completely cool.
- Once peas have cooled completely, drain them completely of water and add the zest of half a lemon.
- Grate or very finely mince the 1/2 clove of garlic. You should yield about 1/4 tsp grated/minced garlic.
- Place the peas with lemon zest into a blender or food processor with the grated/minced garlic and 1.5 tbsp olive oil.
- Blend or process the peas in short bursts so that some of the peas get pureed but some are left chunky.
- Place the mashed peas back in a bowl and add 1 tbsp finely chiffonade mint and the minced shallots and lemon juice that you prepared earlier. Season with salt and pepper to taste. Set mash aside or in the refrigerator until ready to serve.
Seasoned Ricotta
- Combine the 3/4 cup ricotta, 1/2 tbsp olive oil, and freshly ground black pepper. Mix together well and season to taste with salt.
FInal assembly
- Smear each crostini with 1/3 of the seasoned ricotta.
- Divide the english pea mash among the 3 crostini.
- Tear the slice of ham into smaller pieces and place them along the crostini, folding them in such a way to give them some volume.
- Put the crostini on a plate and drizzle with olive oil. Tear the mint leaves onto the crostini and sprinkle with chives if you are using them.
