Recipe of The Month!

Last month’s Shape Magazine featured many great Spring hors d’oeurves and snacks that feature healthy veggies, fruits and grains. One of my favorites is the Sweet Pea and Prosciutto Crostini. If you are watching sodium or prefer a vegetarian option, top with some minced red peppers or add a thin slice of parmesan or gruyere cheese. Yum!

Sweet Pea and Prosciutto Crostini


2 teaspoons extra-virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
1 1-pound bag frozen sweet peas
1∕4 cup water
Zest of 1 lemon
3 tablespoons fresh lemon juice
Salt and freshly ground
black pepper
1∕2 cup balsamic vinegar
1 whole-grain baguette, cut into 40 1∕2-inch slices
5 ounces thinly sliced prosciutto, trimmed of fat and torn into strips
Chopped fresh chives (optional)


Heat oil in a large skillet on medium-low. Add onion; cook until soft and browned. Add garlic; cook for 2 minutes more. Add peas and water; simmer for 3 minutes. Transfer mixture to a food processor. Add lemon zest and juice; purée until smooth. Season with salt and pepper.

In a small saucepan, simmer vinegar over medium heat for 10 minutes or until reduced by half. Meanwhile, preheat broiler. Arrange baguette slices on a baking sheet and broil 10 inches from heat until lightly toasted; flip and toast opposite side. Arrange slices on a platter. Top each with purée and a strip of pro sciutto. Drizzle with vinegar and garnish with chives, if desired.

Serves: 20
Nutrition Score per serving: (2 crostini): 93 calories, 3 g fat (30% of calories), 0 g saturated fat, 12 g carbs, 4 g protein, 2 g fi ber, 8 mg calcium, <1 mg iron, 255 mg sodium

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