Fresh Spring Pea and Crispy Prosciutto Crostini Easy 5-Minute Appetizer Recipe

Let me tell you, the moment I first smelled fresh spring peas mingling with sizzling prosciutto in my kitchen, I knew I had stumbled upon something dangerously easy and delicious. The scent was bright, herbal, and just a little bit salty — the kind of aroma that makes you pause, take a deep breath, and grin because you’re onto a snack that’s pure, nostalgic comfort. The first time I whipped up this Fresh Spring Pea and Crispy Prosciutto Crostini, it was on a rainy weekend when I was knee-high to a grasshopper craving something fresh but totally satisfying.

You know what’s funny? My family couldn’t stop sneaking these crostini off the cooling rack (and honestly, I can’t really blame them). It’s the perfect balance of crunchy, creamy, and salty all in one bite. Years ago, I wish I’d discovered this recipe because it’s become a go-to for potlucks, unexpected guests, or when I just want to brighten up my Pinterest snack board with something that looks fancy but takes under 5 minutes to make.

Honestly, this Fresh Spring Pea and Crispy Prosciutto Crostini is the kind of appetizer that feels like a warm hug on a plate. I’ve tested it more times than I can count (in the name of research, of course), and it has quickly become a staple for family gatherings and gifting. You’re going to want to bookmark this one—trust me on this.

Why You’ll Love This Recipe

After countless trials and tweaks, I can say this Fresh Spring Pea and Crispy Prosciutto Crostini hits all the right notes. It’s not just another appetizer—it’s a quick and tasty crowd-pleaser that delivers bold flavors with very little effort. Here’s why you’ll want to keep this recipe on speed dial:

• Quick & Easy: Comes together in under 5 minutes, making it perfect for last-minute cravings or impressing guests without breaking a sweat.
• Simple Ingredients: No fancy grocery trips needed; you probably have everything in your pantry or fridge right now.
• Perfect for Spring and Summer: The fresh peas bring a bright, seasonal punch that feels just right for sunny afternoons and casual get-togethers.
• Crowd-Pleaser: The salty prosciutto combined with creamy ricotta is a winning combo that kids and adults alike adore.
• Unbelievably Delicious: The crisp crostini base adds crunch, while the creamy pea spread and crispy prosciutto create a texture and flavor party in your mouth.

What makes this recipe stand out? It’s the way the peas are lightly mashed to keep a bit of texture, rather than pureed smooth. Plus, the prosciutto crisps up so beautifully in the pan, adding a smoky, salty crunch that’s impossible to resist. This recipe isn’t just good—it’s the kind of snack that makes you close your eyes after the first bite and savor every mouthful. Whether you’re looking to brighten up a brunch spread or need a quick appetizer that feels fancy, this crostini ticks all the boxes without the stress.

What Ingredients You Will Need

This Fresh Spring Pea and Crispy Prosciutto Crostini recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find in any grocery store, especially during pea season.

• Fresh spring peas (about 1 cup, shelled) – Look for bright green peas; frozen peas can work in a pinch but fresh really makes the difference.
• Prosciutto (4-6 thin slices) – I prefer San Daniele brand for that perfect balance of saltiness and tenderness.
• Baguette or crusty bread (1 small, sliced into 1/2-inch rounds) – Day-old bread works great here.
• Ricotta cheese (1/2 cup) – Use whole milk ricotta for creaminess; if dairy-free, swap with almond or cashew-based ricotta.
• Fresh mint leaves (a handful, finely chopped) – This adds a refreshing, herbal note.
• Olive oil (2 tablespoons) – For drizzling and toasting the bread.
• Fresh lemon juice (1 tablespoon) – Brightens the pea mixture.
• Sea salt and freshly ground black pepper – To taste.

Optional: A sprinkle of grated Parmesan cheese for extra savory depth or a few red pepper flakes if you like a little kick. In summer, you could swap mint for fresh basil or add a handful of fresh peas on top for even more texture. If you’re gluten-free, use a gluten-free baguette or crispbread instead.

Equipment Needed

• Medium saucepan or pot – for blanching the peas.
• Mixing bowl – to combine the peas with ricotta and seasonings.
• Skillet or non-stick pan – to crisp up the prosciutto and toast the bread slices.
• Spoon or fork – for mashing peas gently.
• Sharp knife and cutting board – to slice the baguette and chop mint.
• Serving platter or board – for arranging the crostini beautifully.

If you don’t have a skillet handy, a toaster oven or regular oven broiler can crisp the prosciutto and toast the bread nicely. Honestly, I’ve made this on a budget stovetop burner and it still turns out fantastic. Just keep an eye on the prosciutto so it doesn’t burn!

Preparation Method

1. Blanch the peas: Bring a pot of salted water to a boil. Add 1 cup (about 150g) of fresh peas and cook for 1-2 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop cooking and keep that vibrant color. Drain again and pat dry.
2. Prepare the bread: Slice 1 small baguette into 1/2-inch (1.25 cm) rounds. Brush each slice lightly with 2 tablespoons of olive oil. Heat a skillet over medium heat and toast the bread slices for about 2 minutes per side until golden and crisp. Set aside on a plate.
3. Crisp the prosciutto: In the same skillet, add the prosciutto slices (4-6 thin slices) and cook for 1-2 minutes per side until crispy but not burnt. Transfer to a paper towel-lined plate to drain excess fat.
4. Make the pea spread: In a mixing bowl, combine the blanched peas with 1/2 cup (120g) ricotta cheese, 1 tablespoon fresh lemon juice, and a handful of finely chopped fresh mint leaves. Using a fork or spoon, gently mash the peas—don’t puree, just enough to combine and keep a bit of texture. Season with sea salt and freshly ground black pepper to taste.
5. Assemble the crostini: Spread a generous tablespoon of the pea-ricotta mixture onto each toasted baguette slice. Top with a piece of crispy prosciutto. Optionally, add a sprinkle of grated Parmesan or a few fresh mint leaves for garnish.
6. Serve immediately: These crostini are best enjoyed fresh while the bread is still crisp and the prosciutto warm.

Pro tip: If your peas seem a little dry, a tiny splash of olive oil or a touch more ricotta will make the spread smooth and luscious. Also, keep an eye on the prosciutto—it crisps quickly and can go from perfect to burnt in seconds.

Cooking Tips & Techniques

Here’s the scoop from my kitchen: blanched peas are the star here, so don’t skip the ice bath step after boiling. It locks in that fresh, spring-green color and keeps the peas from cooking too much and turning mushy. You want a little bite and brightness in every mouthful.

When crisping prosciutto, use a cold pan and let the fat render slowly over medium heat. Resist the urge to crowd the pan; give each slice room to crisp evenly. Once crisp, lay them on paper towels to soak up any excess grease—no one wants soggy prosciutto on their crostini!

Toasting the bread is your chance to add crunch and a bit of smoky flavor. If you have a grill pan, that’s even better for those signature grill marks. If you’re multitasking, prepare the pea spread first, then toast bread and crisp prosciutto right before serving for maximum freshness.

Don’t over-mash the peas! You want some texture, not a smooth paste. This helps balance the creaminess of ricotta and that crunchy crostini base. Finally, a little squeeze of lemon juice brightens the whole dish, so don’t skip it.

Variations & Adaptations

• Vegetarian option: Skip the prosciutto and add toasted pine nuts or crispy fried shallots for crunch and umami.
• Seasonal swaps: In late summer, swap peas for fresh shelled edamame or lightly cooked green beans for a fun twist.
• Dairy-free alternative: Use a creamy cashew or almond-based cheese instead of ricotta, and make sure your bread is vegan-friendly.
• Spice it up: Add a pinch of red pepper flakes or a drizzle of chili oil for some heat.
• Herbal variations: Swap mint with basil or tarragon for a different herbal note. I once tried basil during a basil festival, and it added a lovely sweet aromatic touch!

These tweaks can make the crostini feel brand new every time you make them, keeping your guests guessing and your snack game strong.

Serving & Storage Suggestions

Serve these crostini immediately for the best crunch and freshness. They’re perfect as a light appetizer before dinner or a bright snack for afternoon gatherings. Pair with a crisp white wine or sparkling water with a splash of lemon to complement those fresh peas.

If you need to store leftovers (though honestly, they rarely last), keep the pea spread in an airtight container in the fridge for up to 2 days. Store prosciutto separately to keep it crispy, and toast fresh bread slices when ready to serve again.

Reheat prosciutto briefly in a skillet to regain crispness, and toast bread slices again before assembling. The flavors in the pea spread actually deepen and mellow after a day, so feel free to make it ahead and assemble crostini just before serving.

Nutritional Information & Benefits

This Fresh Spring Pea and Crispy Prosciutto Crostini packs a light nutritional punch. Fresh peas are a great source of fiber, plant-based protein, and vitamin C, which supports your immune system. Ricotta cheese adds a dose of calcium and protein without weighing you down.

Prosciutto, while salty, is used sparingly here, giving you that indulgent flavor without too much sodium. Using whole grain or sourdough baguette can add extra fiber and nutrients.

This recipe is naturally gluten-friendly if you swap in gluten-free bread, and dairy-free options can be substituted easily. It’s a smart choice for anyone wanting a flavorful snack that’s lighter than typical fried or heavy appetizers but still feels indulgent.

Conclusion

Honestly, this Fresh Spring Pea and Crispy Prosciutto Crostini is a quick, tasty, and utterly satisfying appetizer that’s sure to become a favorite in your recipe rotation. The fresh peas bring springtime brightness, while the crispy prosciutto adds that salty crunch we all crave. It’s a perfect blend of simple ingredients that come together in just 5 minutes, making it ideal for any occasion—from casual snacks to fancy gatherings.

Feel free to customize it with your favorite herbs or dietary tweaks. I love this recipe because it’s fuss-free but feels special every single time. If you give it a try, I’d love to hear your variations or how it turned out! Go ahead and leave a comment, share with your friends, and keep this one handy for your next crowd-pleasing moment.

Here’s to fresh flavors and easy entertaining—happy cooking!

FAQs About Fresh Spring Pea and Crispy Prosciutto Crostini

Can I use frozen peas instead of fresh for this crostini?

Yes, you can use frozen peas if fresh aren’t available. Just blanch them briefly and drain well. Fresh peas give a brighter flavor and better texture, but frozen works fine in a pinch.

How do I keep the prosciutto crispy if making ahead?

Keep the prosciutto separate and store it at room temperature on paper towels. Re-crisp it quickly in a hot skillet right before assembling the crostini.

What bread is best for making crostini?

A crusty baguette or French bread sliced about 1/2 inch thick works best to hold the toppings and crisp nicely. Day-old bread toasts better and won’t get soggy as fast.

Can I make the pea spread ahead of time?

Absolutely! The pea and ricotta spread can be made up to 2 days ahead and stored covered in the fridge. Just give it a quick stir and adjust seasoning before serving.

Is this recipe suitable for a vegetarian diet?

Not as-is because of the prosciutto, but you can easily skip or replace it with crunchy toasted nuts, mushrooms, or fried shallots for a vegetarian-friendly version.

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