Minted Pea and Prosciutto Crostini


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.


  • 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


  1. 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.

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