I’m sure everyone is familiar with trying to use up something before it goes bad. Things get a little more interesting when said item is a basil-pea puree. Tasty, definitely, but a little odd to create something with. So I had the idea of putting it over crostini with tomatoes, prosciutto, and some Italian herbs. Turns out that it was a pretty good idea! If you don’t want to make the basil-pea puree for this dish, feel free to leave it off. Prosciutto tomato crostini are still pretty good, or you could add cheese. A layer of pecorino-romano would add a nice salty flavor, or throw some fresh mozarella between the tomato and prosciutto. It’s up to you… I promise not to judge. Unless you put anchovies on there. Ick.
Start out with a pretty basic crostini step: mash together garlic, italian herbs, and olive oil.
Spread on crostini and bake until browned.
Top with sliced tomato and prosciutto.
Spoon (or squeeze, I used a small squeeze bottle for presentation) pea puree on top of the prosciutto.
Crostini with Prosciutto and Basil-Pea Puree
- 1/2 baguette about 30 slices, sliced 1/4 inch thick
- 6 cloves of garlic
- 2 tablespoons olive oil
- 2 teaspoons Italian herb mix oregano, basil, rosemary, thyme, etc
- 6 tomatoes sliced thin
- 6 ounces prosciutto sliced thin
- basil-pea puree:
- 2 cups fresh english peas or frozen if you cannot find fresh
- 7-8 extra-large basil leaves
- ¼ cup heavy cream or more if needed
- 1 small garlic clove minced
- 1 tsp kosher salt
- freshly ground pepper
Preheat oven to 400 degrees and position a rack in the upper third of the oven.
Dice garlic, then crush in mortar and pestle with olive oil and herbs until the oils are released, a minute or two. Spread over baguette slices.
Toast in oven 7-10 minutes until golden.
If you haven't already made the basil-pea puree, make it while the bread toasts:
If you are using fresh peas, fill a small saucepan with water and a large pinch of salt to a boil (if you are not using fresh peas, skip this step and move on to next paragraph). Prepare an ice bath: a bowl with ice cubes and cold water, set aside. Add peas to the boiling water and blanch for 2 minutes. Remove and drain peas and place into the ice bath.
Place the peas, basil, cream, garlic, salt and pepper in a food processor and pulse until well blended. Adjust seasoning if needed and add more cream if it needs to be thinned slightly.
Once cool enough to handle, top crostini with a slice of tomato, a piece of prosciutto, and some of the basil-pea puree.