Hallie Norvet

These Crispy Prosciutto, Mozzarella and Basil Spring Pea Puree Crostini's are everything I love about Spring! If you cannot find fresh peas in your local grocery store, you can always use frozen.

Makes: 20 Appetizers

Prep Time: 20 Minutes

Cook Time 10 Minutes

By: Chef Hallie Norvet

Ingredients:

1 French Bread Roll, Cut into 20 Slices on a Bias

3 Tablespoons Melted Butter

10 Slices Prosciutto Ham

1 Cup Spring Peas, Fresh or Frozen

2 Tabelspoon Water

2 Tablespoons Fresh Basil

4 Fresh Bocconcini Mozzarella Balls, Sliced

1 Tablespoon Lemon Zest

Garnish:

Basil Leaves

Salt/Pepper

Extra Virgin Olive Oil

Directions:

Pre-heat your oven to 375. Brush a large baking sheet with one tablespoon melted butter. Top baking sheet with slices of french bread. Brush the top of each slice with the other 2 tablespoons of melted butter. Bake in oven for 10 minutes, or until golden brown and crunchy. Remove slices from oven and allow to cool.

On another baking sheet, lay out each prosciutto slice flat. Bake in oven for 10-15 minutes into crunchy. Allow to cool.

In a blender, blend 1 cup peas with 2 tablespoons water and 2 tablespoons basil. Season with salt and pepper to taste.

Top each crostini with a  tablespoon of the pea puree, then top with one slice of mozzarella. Season with salt and pepper. Then top each crostini with 1 or 2 slices of crunchy prosciutto. Finish with lemon zest, basil leaves and extra virgin olive oil.