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Prep Time:

15 min

Cooking Time:

20 min




  • 2 cups chicken broth or water
  • 1 tsp red pepper flakes
  • 1 (16-oz) bag frozen peas
  • 1/4 c. fresh chopped mint
  • 3/4 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 cup whipping cream
  • 3 oz finely diced prosciutto
  • 1 baguette, sliced into 1/2 inch thick slices
  • Some Extra virgin olive oil, for drizzling
  • 3-4 cloves of garlic


For sweet peas -- warm chicken broth and red pepper flakes in a medium saucepan over medium-high heat until the broth boils. Add the frozen peas and cook until the peas are tender, about five minutes. Drain the peas in a mesh sleve.

Place the peas in a food processer 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.

For the crostini -- Preheat oven to 375F. Place baguette slices on a parchment paper lined baking sheet in a single layer. Bake in oven until tasted 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, rub the top of the crostini a few times to give a hint of garlic.

To finish, whip the cream until stiff peaks form. Fold whipped cream into pea puree. Top each of the crostini with about 1 tbsp of pea puree. Sprinkle with a bit of the diced prosciutto. Serve immediately and enjoy!