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Green Pea Pesto Crostini & Prosciutto

Green Pea Pesto Crostini & Prosciutto

Calories 78 (34% from fat)
Fat 2.9 gram
Saturated Fat 0.5 gram
Trans Fat 0 gram
Chol. 5 mg.
Sodium 215 mg.
Carb. 9.4 gram
Fiber 1.2 gram
Sugar 1.4 gram
Sugar Alcohol 0 gram
Protein 4.5 gram

Ingredients


24 slices (1/4 inch thick) French bread baguette, toasted

1 (8 oz.) bag frozen peas, thawed

1 cup (1 oz.) fresh basil leaves

2 Tbsp. extra virgin olive oil

1/2 cup fat free ricotta cheese

1 oz. very thinly sliced prosciutto, torn into 24 equal pieces

1/4 tsp. black pepper, ground


This came from a Cooking Light recipe we really enjoyed. A couple small modifications and we kept all the flavor while dropping the fat down to more manageable levels. You'll love serving these at your next party.

1. Preheat oven to 425 degrees Fahrenheit. Cut the French bread baguette into 24 1/4 inch thick slices. Place the slices on a baking sheet and toast in the oven for 4-6 minutes, until the bread starts to turn a golden brown. Then remove from oven and set aside.

2. Combine the green peas, basil and olive oil in a food processor. Pulse 8 to 10 times, until everything is nearly smooth.

3. Spread the pea pesto mixture over the baguette slices, about 2 teaspoons each.

4. Put a teaspoon of ricotta cheese on each baguette, a piece of prosciutto and finally sprinkle a little black pepper over the top.

Yield: 12 Servings - 2 Baguette Slices Per Serving


Green Pea Pesto Crostini & Prosciutto 

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