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Spring pea crostini with brown sugar glazed prosciutto
Whenever fresh peas are in season I go nuts and use them in as many dishes as I possibly can. It’s their signature “pop” when you chew on them and their signature sweetness that I can’t get enough of. Yes, we all know the virtues of frozen peas (and there are many!) but when they’re fresh they’re not to be missed, and simple combinations are best. Some of my favourite foods to enjoy are fancy toasts, and this version is no exception. Start with a good quality sourdough loaf and build the crostini from there with lemon-scented ricotta cheese, sautéed fresh peas, and brown sugar glazed prosciutto. Serve this any time of day, and for any occasion – it’s so simple and simultaneously a total showstopper.
SERVES
4
Ingredients
- 4 slices prosciutto
- 1 tablespoon brown sugar (approx.)
- 2/3 cup ricotta, traditional style
- 1 teaspoon lemon zest
- 4 slices sourdough bread (about ¾” thick)
- 3 tablespoons fruity extra virgin olive oil, divided
- 1 clove garlic, minced
- 1 shallot, minced
- 1 cup freshly shelled peas
- Sea salt and white pepper, to taste
- 1 teaspoon lemon juice, freshly squeezed
- 1 serrano pepper, thinly sliced
- Fresh mint, chopped, to garnish
Directions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Arrange prosciutto slices on baking sheet and sprinkle evenly with brown sugar, enough to dress moderately. Bake in preheated oven 10-15 minutes until sugar is melted and prosciutto is lightly crisped. Transfer to a paper towel lined plate to cool. Once cooled, crumble into smaller bits and set aside.
- Combine ricotta, lemon zest and juice in a small bowl. Set aside.
- Heat a grill/grill pan/ cast iron pan over medium-high heat. Brush both sides of sourdough slices with one tablespoon of the olive oil and grill until toasty with grill marks.
- Heat a sauté pan over medium-high. Once heated add the balance of the olive oil and the peas. Sauté one minute, then add the garlic and shallot and season to taste with sea salt and white pepper. Cook one to two minutes more, just until peas are tender and bright green. Off heat, stir in the reserved lemon juice.
- ASSEMBLY: Spread 1/4 of the ricotta mixture onto each slice of grilled sourdough. Top with some of the sautéed peas, and garnish with prosciutto crumbles, sliced serrano, and mint. Serve immediately.
