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Crostini with Peas, Mushrooms and Prosciutto

A web-exclusive recipe from Italian Cooking and Living

  • 1 loaf Italian bread cut in 1/2-inch slices

  • 1/4 pound butter, softened

  • 10-12 tablespoons fresh or frozen peas

  • 10-12 tablespoons mushrooms

  • 10-12 tablespoons prosciutto, roughly chopped

    Preheat oven to 400 degrees. Arrange the slices of bread on a greased baking sheet with the edges overlapping. Toast in the oven until bread is hard to the touch or golden.

    Melt the butter in a sauté pan. Add the peas, mushrooms, and prosciutto. Sauté until the mushrooms are golden brown. Spoon mixture evenly onto the slices of toasted bread (approximately 3 tablespoons of mixture on each slice) and serve hot, preferably with Vernaccia di San Gimignano wine. Serves 4

    Copyright © 2006, Italian Cooking and Living. All rights reserved.

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