Crostini with Ricotta, Prosciutto and Pea Pesto

I made this Cooking Light appetizer for two cocktail parties and it seemed to go over well both times (though I think people were more into my pimento cheese crostini and radish crostini).


1 (8-ounce) bag frozen green peas, thawed
1 cup fresh basil leaves
2 tablespoons extra-virgin olive oil
12 (1/4-inch-thick) slices French bread baguette, toasted
1/4 cup part-skim ricotta cheese
1/2 ounce very thinly sliced prosciutto, torn into 12 equal pieces
1/4 teaspoon freshly ground black pepper

1. Combine green peas, basil, and olive oil in the bowl of a food processor; pulse 8 to 10 times or until the mixture is almost smooth.

2. Spread pea mixture evenly over toasted baguette slices. Top each slice with 1 teaspoon ricotta cheese and 1 piece of prosciutto. Sprinkle evenly with black pepper.


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Filed under appetizers, Uncategorized, vegetarian

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