Basil Pea Crostini with Tomato and Prosciutto



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

Course Appetizer
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 10
Author Cooking Madly


  • 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
  • ΒΌ cup heavy cream or more if needed
  • 1 small garlic clove minced
  • 1 tsp kosher salt
  • freshly ground pepper


  1. Preheat oven to 400 degrees and position a rack in the upper third of the oven.
  2. 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.
  3. Toast in oven 7-10 minutes until golden.
  4. If you haven't already made the basil-pea puree, make it while the bread toasts:
  5. 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.
  6. 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.
  7. Once cool enough to handle, top crostini with a slice of tomato, a piece of prosciutto, and some of the basil-pea puree.


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