Pea Pesto Crostini
This Pea Pesto Crostini is the ultimate party appetizer. This is the recipe you pull out of your sleeve and serve to guests when you want to impress them!
Servings: 18
Equipment
- Baking sheet
- Food processor
Ingredients
Pea Pesto:
- 1 8oz bag frozen peas, thawed
- 1 cup fresh basil leaves
- 2 garlic cloves
- 1 small lemon zested and juiced
- 2 tablespoons pistachios
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
Crostini:
- 1/2 cup ricotta
- 1 garlic grated
- 1 tablespoon fresh lemon juice
- pinch of salt and pepper
- 1 French baguette thinly sliced
- 1/4 cup olive oil
- 1 ounce thinly sliced prosciutto torn into pieces
- 1/2 cup walnuts
- Kosher salt and coarse black pepper for topping
Instructions
- Preheat oven to 375°F.
- To make the pesto, combine the peas, basil, garlic, lemon zest, lemon juice, pistachios, olive oil, salt and pepper in a food processor and pulse until completely smooth. It'll take a few minutes. Taste and adjust seasonings accordingly. Set aside.
- In a small bowl, combine the ricotta, garlic, lemon juice, and pinch of salt and pepper until smooth.
- Lay the baguette slices in a single layer on a baking sheet. Drizzle with about 2 tablespoons of olive oil and toast in the oven until lightly golden brown. To assemble the crostini, spread each toasted bread slice with pea pesto, ricotta, a piece of prosciutto, and a few walnuts. Drizzle them with olive oil and top with coarse salt and black pepper. Enjoy!