NZ Woman's Weekly
Recipe – Smashed pea and crispy prosciutto brushetta

Recipe – Smashed pea and crispy prosciutto brushetta

  • Courses

    Brunch

Pretty as a picture and easy to make on mass, these double up as a drinks platter or easy brunch/lunch. The peas are a fabulous side for fish or lamb, too.

Makes 6

  • 6 slices ciabatta bread or similar
  • Olive oil for brushing, plus ¼ cup for topping
  • 1 cup fresh or frozen shelled peas, blanched
  • 1 clove garlic, diced
  • 1 tsp lemon zest
  • Sea salt and cracked pepper
  • 4-6 slices prosciutto
  • 1 large or 6 small balls fresh mozzarella, roughly torn

1 Spray or brush the bread slices with oil and chargrill until toasted.

2 Combine peas, garlic, lemon zest and olive oil and pulse in a small food processor, stick blender or mortar and pestle, until smashed and blended. Season well. Grill or pan-sear the prosciutto for 3-4 minutes until crispy.

3 Top the bruschetta slices with the pea spread and finish with the crispy prosciutto and mozzarella. Drizzle with extra olive oil and season with cracked pepper.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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