Sweet Pea Crostini

• 2 cups chicken broth or water
• 1 teaspoon red pepper flakes
• 1 (16-ounce) bag frozen peas
• 1/4 cup fresh chopped mint
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup whipping cream
• 3 ounces finely diced prosciutto
• 1 baguette, sliced into 1/2-inch thick slices
• Extra-virgin olive oil, for drizzling
• 3 to 4 cloves garlic

1. For the Sweet Peas: Warm the chicken broth and red pepper flakes in a medium
2. saucepan over medium-high heat until the broth boils.
3. Add the frozen peas and cook until the peas are tender, about 5 minutes.
4. Drain the peas in a mesh sieve.
5. Place the peas in a food processor with the mint, salt, and pepper.
6. Puree the pea mixture.
7. Place the pea puree in a medium bowl and refrigerate until cool, about 30 minutes.
8. Meanwhile, for the crostini: Preheat the oven to 375 degrees F. Place the baguette slices on a parchment paper-lined baking sheet in a single layer.
9. Bake in the oven until toasted and golden around the edges, about 10 minutes.
10. While the crostini are still warm, drizzle the tops with extra-virgin olive oil.
11. Using a whole clove of garlic in your fingertips, rub the top of the crostini a few times to give a hint of garlic.
12. To finish, whip the cream until stiff peaks form.
13. Fold the whipped cream into the pea puree.
14. Top each of the crostini with about 1 tablespoon of pea puree.
15. Sprinkle with a bit of the diced prosciutto.
16. Serve immediately.

chicken broth, red pepper, frozen peas, fresh chopped mint, salt, freshly ground black pepper, whipping cream, baguette, extravirgin olive oil, garlic

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/sweet-pea-crostini-recipe.html (may not work)