Peas and Prosciutto Crostini

Peas and Prosciutto Crostini IMAGE Image by: Peas and Prosciutto Crostini IMAGE Author: Canadian Living

Prosciutto (salt-cured Italian ham) is a nice topping for the creamy pea purée.

  • Portion size 15 servings
  • Credits : Canadian Living Magazine: June 2013

Ingredients

  • 15 thick (1/4-inch/5 mm) Baguette slices
  • 1 tablespoon olive oil
  • 1 clove garlic halved
  • 2 shallots chopped
  • 3 cloves garlic chopped
  • 1 cup frozen peas
  • 1 pinch salt
  • 1 pinch pepper
  • 1/4 cup soft goat cheese
  • 3 slices prosciutto coarsely chopped

Method

On baking sheet, drizzle baguette slices with 1 tsp of the oil; bake in 400ºF (200ºC) oven until crispy and light golden, about 6 minutes. Rub tops with cut sides of garlic halves. Set aside. (Make-ahead: Store in airtight container for up to 24 hours.)

Meanwhile, in skillet, heat remaining oil over medium heat; cook shallots and chopped garlic until softened, about 2 minutes. Add peas, salt and pepper; cook until warmed through, about 5 minutes.

In food processor, purée pea mixture until smooth, about 1 minute, Add goat cheese; purée until smooth. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Spread over crostini; top with prosciutto.

Nutritional facts Per piece: about

  • Fibre 1 g
  • Sodium 137 mg
  • Sugars 1 g
  • Protein 3 g
  • Calories 55.0
  • Potassium 44 mg
  • Cholesterol 5 mg
  • Saturated fat 1 g
  • Total carbohydrate 6 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Peas and Prosciutto Crostini

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