Sweet pea crostini

Method

Sweet pea crostini

1) Warm the chicken broth and red chilli flakes in a medium saucepan over medium-high heat until the broth boils. Add the peas and cook until tender, about 5 minutes. Drain the peas in a mesh sieve.

2) Place the peas in a food processor with the mint, salt, and pepper. Puree the pea mixture. Place the pea puree in a medium bowl and refrigerate until cool, about 30 minutes.

3) Preheat the oven to 190C/Gas 5. Place the baguette slices on a greaseproof paper-lined baking sheet in a single layer. Bake in the oven until toasted and golden around the edges, about 10 minutes.

4) Whilst the crostini are still warm, drizzle the tops with extra-virgin olive oil. Using a whole clove of garlic in your fingertips, rub the top of the crostini a few times to give a hint of garlic.

5) To finish, whip the cream until stiff peaks form. Fold the whipped cream into the pea puree. Top each of the crostini with about 1 tablespoon of pea puree. Sprinkle with a bit of the diced prosciutto. Serve immediately.