Pea Purée Crostini
This vibrant green spread is creamy, slightly sweet, and balanced with fresh mint & Prosciutto.
Ingredients
- 1 cup vegetable broth
- 1 cup frozen peas
- 2-3 sprigs fresh mint
- 1/4 teaspoon salt
- Olive oil for drizzling
- 4 slices prosciutto
- 1/2 baguette cut into 1/2" slices
- Red pepper flakes for garnish
Instructions
- Heat the broth in a pot over medium heat. Once boiling, add the peas and cook until tender, about 5 minutes.
- Drain the peas in a fine mesh sieve, reserving a tablespoon of the cooking liquid. Place the peas in a mini chopper or food processor. Add a few mint leaves and salt. Puree until smooth. If you need to, add a little bit of cooking liquid, just enough to make the puree smooth.
- Toast the baguette slices in the oven for about 10 minutes at 400 degrees F, or in the air fryer for 3-4 minutes. Drizzle the crostini with olive oil.
- Top each crostini with pea puree. Top each with a small roll of prosciutto, a mint leaf, and red pepper flakes.
Nutrition
Calories: 39kcalCarbohydrates: 6gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 1mgSodium: 168mgPotassium: 39mgFiber: 1gSugar: 1gVitamin A: 114IUVitamin C: 4mgCalcium: 12mgIron: 0.4mg
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