Summer is full of last minute parties! This Easy Pea and Prosciutto Crostini will be a hit at any cookout or Labor Day BBQ!
Now that the 4th of July is over with, It’s obviously time to look forward to the next big food holiday, Labor Day! I don’t know about you, but if I can figure out a way to keep my stove off in the middle of summer, I’m all for that. Thankfully, these Easy Pea and Prosciutto Crostini are the perfect appetizers to bring to all of your summer cookouts.
Fun fact: My birthday (Sept. 1st) tends to fall on Labor Day week/weekend, so I like to prolong the party as long as I can. This year I’m going to be the big 29, which is dangerously close to the big 30. As I type that, it seems a bit surreal. Some days I feel like I relate way more with the 30’s crowd, and some days I feel like 24-year-olds probably have their lives together more than I do. I guess that’s life though. I can remember when my mom turned 30 and she was absolutely devastated about it. I definitely don’t have those “OMG I’m getting too old!” feelings, but I do sometimes feel like I don’t live up to others’ expectations of where I should be at this age. Maybe it’s because we don’t have kids yet and literally everyone on planet earth thinks that we should. Anyway, this simple pea crostini post took a dark turn very fast. LOL, can you tell I’m in a melancholy mood today?
Well, if there’s one thing that could cheer me up, it’s bright sweet peas with mint, prosciutto, and crusty bread. YUM. It’s such a light and flavorful appetizer, and if you grill your bread outside, you won’t have to heat your house up one bit. I would say that I’m definitely making these for Labor Day/my birthday, but I think I’ll just sit back and let someone else make them for me. 😉
- 12 slices of a crusty baguette
- 1 clove of garlic
- 1 cup frozen peas, thawed and room temp
- pinch of Kosher salt
- ¼ cup fresh mint
- 2 tablespoons extra-virgin olive oil
- 4 oz sliced prosciutto
- Grill or broil the baguette slices with a drizzle of olive oil until golden brown.
- In the bowl of your food processor, add the garlic clove, room temp peas, kosher salt, mint, and extra-virgin olive oil. Pulse until just combined.
- Spread about 1 tablespoon of the mixture over each piece toast and top with a half a slice of prosciutto. Garnish with a mint leaf, if desired.
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