INGREDIENTS:
- 1 (12 oz.) package frozen sweet peas
- 2 plump garlic cloves, minced, plus one clove sliced in half for bruschetta
- ½ cup toasted pine nuts
- ½ cup grated Parmigiano-Reggiano, and more for shaving
- ½ cup olive oil, plus more for bruschetta
- 2 Tbsp. butter
- Salt & freshly ground black pepper
- ½ lb. asparagus, trimmed and cut in half
- 6 thin slices prosciutto, each cut in half
- A crusty baguette, cut into 12 thin slices on the diagonal
INSTUCTIONS:
Cook peas according to package directions, drain well, reserving ½ cup for garnish.Place remaining cooked peas, chopped garlic, toasted pine nuts, grated cheese, pinch of salt and pepper into the bowl of a food processor.Begin blending and while motor is running, add ½ cup olive oil, blending until fully incorporated.Once that's done, set aside.In a medium skillet over medium high heat add 1 Tbsp. of olive oil and butter. Once the butter is melted, add the asparagus, salt and pepper, and cook for 5 - 7 minutes, until it just begins to soften.Remove from pan and set aside.Once your toppings are ready, prepare the bread.Heat a grill pan over medium-high heat.Grill for 1 - 2 minutes on each side until golden and charred.Rub the bread on one side with the cut-side of the garlic.Pour a small drizzle of oil on top of each piece.Smear the bruschetta with the sweet pea pesto then top with prosciutto, asparagus, curls of Parmigiano, a couple sweet peas, a few toasted pine nuts, salt and pepper.
(Source: https://www.ciaochowbambina.com/bruschetta-with-crispy-prosciutto-sweet-pea-pesto-asparagus/)
Comments