Recipe - Sweet Pea and Prosciutto Crostini

This appetizer, courtesy of LEGACY Events & Catering’s Spring 2010 menus, takes advantage of the fresh peas that are in season right now. Even kids – who don’t usually like peas – will try it when it’s spread on a toasted baguette with crispy prosciutto.

Yield: 20 Servings

2 tsp extra virgin olive oil
1 cup onion, chopped
2 cloves garlic, minced
5 cups sweet peas
1/4 cup water
Zest of one lemon
3 tbsp fresh lemon juice
Salt and pepper
40 (½ inch) slices whole grain baguette
10 slices prosciutto, cut into strips, quickly fried and drained
Fresh basil, chopped

Heat oil in a large skillet on medium-low. Add onion; cook until soft and browned. Add garlic; cook for two minutes more. Add peas and water; simmer for three minutes. Transfer mixture to a food processor. Add lemon zest and juice; purée until smooth. Season with salt and pepper.

Meanwhile, preheat broiler. Arrange baguette slices on a baking sheet and broil 10 inches from heat until lightly toasted; flip and toast opposite side. Arrange slices on a platter. Top each with purée and a few strips of crispy prosciutto. Garnish with basil, if desired.