Happy Monday! A sunny, dreamy weekend at the horse races with my boyfriend -- my spring dress finally liberated from the closet, my Bloody Mary and bet in hand -- prompted this springtime staple. For a party of one, go "tartine" style by spooning the English pea spread on a large toasted slice of bread. For a gathering of many, use a slender baguette to create bite-sized appetizers when sliced on the diagonal. You can't skip out on the mint garnish, which screams "Hello Spring!" in every bite. It's fabulous. Enjoy, and don't forget to soak up a few rays of sunshine this afternoon...
spring pea & proscuitto crostini
Makes 6 small servings
1 demi French baguette, sliced on the diagonal
6 thin slices proscuitto
1 cup steamed English peas
1 teaspoon mint, coursely chopped
2 tablespoons olive oil
Sea salt and black pepper
1. Brush baguette slices with olive oil and toast until golden brown.
2. Gently mash peas with a fork and add 1 tablespoon olive oil, salt and pepper. Place peas on each crostini, and garnish with a slice of proscuitto and sprinkle of mint! Serve warm.
adapted from martha stewart