Food & Cooking Recipes Appetizers Finger Food Recipes Minted Pea and Prosciutto Crostini 3.0 (62) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini. Ingredients 2 cups fresh or frozen peas 2 tablespoons extra-virgin olive oil 3 tablespoons chopped fresh mint 1 tablespoon finely grated lemon zest Coarse salt and ground pepper ¼ pound thinly sliced prosciutto Directions Cook peas in boiling salted water until tender, then drain. In a medium bowl, lightly mash peas with the back of a fork. Add olive oil, mint, and lemon zest. Season with salt and pepper and stir to combine. To serve, divide prosciutto among crostini and top with pea mixture. Print