Description
Bruschetta with Sweet Pea Pesto, Prosciutto & Asparagus is a tasty little nosh, perfect for celebrating the first day of spring!
Ingredients
Scale
- 1 (12 oz.) package frozen sweet peas
- 2 plump garlic cloves, minced, plus one clove sliced in half for bruschetta
- 1/2 cup toasted pine nuts
- 1/2 cup grated Parmigiano-Reggiano, and more for shaving
- 1/2 cup olive oil, plus more for bruschetta
- 2 Tbsp. butter
- Salt & freshly ground black pepper
- 1/2 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
Instructions
- Cook peas according to package directions, drain well, reserving 1/2 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 1/2 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.
- Enjoy!