Beautiful "matcha green" creamy pea puree spread on crisp crostini, sprinkled with bits of pancetta and shredded Parmesan cheese, and flavored with mint, chives, and lemon, these pea crostini appetizers are unforgettable.
2-3tablespoonsshredded Parmesan cheese, to garnish
Instructions
Heat medium sized frying pan over medium high heat. Fry pancetta until crispy, stirring frequently, about 6 minutes. Remove to paper towel lined plate to drain.
Add peas, cream, mint, and chives to bowl of small food processor. Process until smooth.
Scrape into small bowl and stir in lemon zest. Taste; add more salt and pepper, if needed.
To assemble crostini, spread approximately 1 tablespoon pea puree on each crostini. Sprinkle on pancetta and shredded Parmesan. Serve immediately.
Makes 18-24 crostini, depending on size. Nutrition information is calculated for 1 crostini.
Notes
Using canned peas is not recommended. They don't have the fresh color and taste that frozen peas have. Fresh shelled peas work great though.
If desired, you can use bacon instead of pancetta.