Prosciutto (salt-cured Italian ham) is a nice topping for the creamy pea purée.
- Portion size 15 servings
- Credits : Canadian Living Magazine: June 2013
Ingredients
Method
On baking sheet, drizzle baguette slices with 1 tsp of the oil; bake in 400ºF (200ºC) oven until crispy and light golden, about 6 minutes. Rub tops with cut sides of garlic halves. Set aside. (Make-ahead: Store in airtight container for up to 24 hours.)Meanwhile, in skillet, heat remaining oil over medium heat; cook shallots and chopped garlic until softened, about 2 minutes. Add peas, salt and pepper; cook until warmed through, about 5 minutes.
In food processor, purée pea mixture until smooth, about 1 minute, Add goat cheese; purée until smooth. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Spread over crostini; top with prosciutto.
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 137 mg
- Sugars 1 g
- Protein 3 g
- Calories 55.0
- Potassium 44 mg
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 6 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 2.0
