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