Pea & Prosciutto 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

Method

1. 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.
2. Toast for 8 to 10 minutes, flipping halfway through, until golden and crisp. Let cool slightly.
3. While the bread toasts, cook the peas in boiling salted water for 2 to 3 minutes until tender. Drain and rinse under cold water.
4. 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.
5. Spread the pea puree generously on each toast. Drape a slice of prosciutto over the top, letting it curl naturally.
6. Finish with a crack of black pepper, a pinch of flaky salt, and a little extra lemon zest. Serve immediately.
7. *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.
8. *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.