Sweet Pea Crostini (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
2 cups chicken broth or water |
1 teaspoon red pepper flakes |
1 (16-ounce) bag frozen peas |
1/4 cup fresh chopped mint |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 cup whipping cream |
3 ounces finely diced prosciutto |
1 baguette, sliced into 1/2-inch thick slices |
extra-virgin olive oil, for drizzling |
3 to 4 cloves garlic |
Directions:
1. For the Sweet Peas: Warm the chicken broth and red pepper flakes in a medium
2. saucepan over medium-high heat until the broth boils. Add the frozen peas and cook until the peas are tender, about 5 minutes. Drain the peas in a mesh sieve.
3. Place the peas in a food processor with the mint, salt, and pepper. Puree the pea mixture. Place the pea puree in a medium bowl and refrigerate until cool, about 30 minutes.
4. Meanwhile, for the crostini: Preheat the oven to 375 degrees F. Place the baguette slices on a parchment paper-lined baking sheet in a single layer. Bake in the oven until toasted and golden around the edges, about 10 minutes. While the crostini are still warm, drizzle the tops with extra-virgin olive oil. Using a whole clove of garlic in your fingertips, rub the top of the crostini a few times to give a hint of garlic.
5. To finish, whip the cream until stiff peaks form. Fold the whipped cream into the pea puree. Top each of the crostini with about 1 tablespoon of pea puree. Sprinkle with a bit of the diced prosciutto. Serve immediately.
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