Pea cream and prosciutto crostino

Ingredients

For 1 serving

• Bread30 g
• Peas50 g
• Prosciutto15 g
• Mintto taste
• Extra virgin olive oil3 g
• Saltto taste

Contains: gluten,

In season: April – June

Method

1. Bring a small pan of water to the boil, salt it and cook the peas for 5 minutes, until tender; drain, keeping a small ladle of the cooking water.
2. Mash them with a fork or briefly blend with the oil, mint leaves and salt, adding a splash of the reserved water until spreadable.
3. Meanwhile toast the bread slices in a pan or on a griddle for 2–3 minutes per side, until golden and crisp.
4. Spread the pea cream on the bread and drape the prosciutto on top in loose folds.