Name: Pea & Prosciutto Crostini
Yield: 4 servings (12 crostini)
Ingredients: 1 crusty baguette, sliced ¼ inch thick on the bias; 3 tablespoons olive oil, divided; Salt and freshly ground black pepper; 2 cups fresh peas (shelled) or frozen peas, thawed; ½ cup whole-milk ricotta cheese; Zest of 1 lemon; 2 tablespoons fresh mint leaves; 1 tablespoon lemon juice; 12 thin slices prosciutto; Flaky sea salt and extra lemon zest, for finishing

Spring appetizer, light lunch, or party nibble — this is the kind of thing you can eat without thinking and then realize you've eaten six. Crusty baguette, bright pea puree, thin prosciutto, a finish of lemon zest and black pepper. Simple, elegant, done.

Ingredients

1 crusty baguette, sliced ¼ inch thick on the bias
3 tablespoons olive oil, divided
Salt and freshly ground black pepper
2 cups fresh peas (shelled) or frozen peas, thawed
½ cup whole-milk ricotta cheese
Zest of 1 lemon
2 tablespoons fresh mint leaves
1 tablespoon lemon juice
12 thin slices prosciutto
Flaky sea salt and extra lemon zest, for finishing

Method

Preheat your oven to 200°C (400°F). Arrange the baguette slices on a baking sheet. Brush lightly with 2 tablespoons olive oil. Season with salt and pepper.
Toast for 8 to 10 minutes, flipping halfway through, until golden and crisp. Let cool slightly.
While the bread toasts, cook the peas in boiling salted water for 2 to 3 minutes until tender. Drain and rinse under cold water.
In a food processor, combine the peas, ricotta, lemon zest, mint, lemon juice, and remaining 1 tablespoon olive oil. Pulse until you have a chunky puree — not completely smooth, some texture is good. Season with salt and pepper.
Spread the pea puree generously on each toast. Drape a slice of prosciutto over the top, letting it curl naturally.
Finish with a crack of black pepper, a pinch of flaky salt, and a little extra lemon zest. Serve immediately.
*Storage:** Best eaten within an hour of assembling. The components can be made ahead — toast the bread, make the puree — and assembled just before serving.
*Seasonal note:** The quality of the prosciutto matters here since there are so few elements. Look for a thinly sliced prosciutto that has good marbling and a slightly sweet finish. If your grocery store only carries thick-cut deli prosciutto, ask the counter to slice it thin.