Ingredients
2 cups fresh or frozen peas
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh mint
1 tablespoon finely grated lemon zest
Coarse salt and ground pepper
1/4 pound thinly sliced prosciutto
Preparation
Cook peas in boiling salted water until tender, then drain. In a medium bowl, lightly mash peas with the back of a fork. Add olive oil, mint, and lemon zest. Season with salt and pepper and stir to combine. To serve, divide prosciutto among crostini and top with pea mixture.
