Wednesday, April 30, 2014

Sweet Pea Crostini

Small bites. I love them. And I believe everything tastes better when it's bite size and all you need is one hand to eat it, leaving the other available to hold onto a cocktail. Some nights I just want to whip up a bunch of appetizers, open the wine and call it dinner. This is a perfect girls' night in my opinion and now I'm starting to wonder why my girlfriends and I don't do tapas themed nights more often. 

I was looking for a light and fresh starter for Easter and I remembered this sweet pea crostini that has been patiently waiting to be debuted. Crostini is always a crowd pleaser and sweet peas are the perfect Spring vegetable. Mint gives this pesto spread a refreshing finish and prosciutto adds a nice salty punch. This is the perfect small bite for Spring!

Now, who wants to come sit on my screened in porch for a tapas and wine party?

Sweet Pea Crostini
recipe from Giada DeLaurentiis

Sweet Pea Pesto:
2 cups water
1 tsp. red pepper flakes
1 (16 oz.) bag frozen organic sweet peas
1/4 cup fresh chopped mint
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup whipping cream
3 ounces finely diced prosciutto

1 baguette, sliced into 1/2" thick slices
Good extra virgin olive oil, for drizzling
3-4 cloves garlic

Warm water in a medium saucepan with red pepper flakes until it comes to a rolling boil. Add frozen peas and cook until they are tender, about five minutes. Drain peas in a mesh strainer

Place peas in a food processor with mint, salt and pepper. Puree the pea mixture. Place pea mixture in the refrigerator for at least 30 minutes to cool. 

Meanwhile, for the crostini, preheat the oven to 375 degrees. Arrange baguette slices on a baking sheet. Using a kitchen brush, brush olive oil on each slice. Sprinkle with salt. Bake for 10 minutes, or until crostini is nice and crisp. When the crostini is done toasting, rub with garlic cloves to give a hint of garlic.

To finish, whip the whipping cream until still peaks form. Fold the whipped cream into the pea puree. Top each crostini with about one tablespoon of pea puree and some diced prosciutto. Serve immediately.