INGREDIENTS
- 15 thick (¼-inch/5 mm) slices of baguette
- 1 tbsp olive oil
- 4 cloves garlic
- 2 shallots, chopped
- 1 cup frozen peas
- Pinch of salt and pepper
- ¼ cup soft goat cheese
- 3 slices prosciutto, coarsely chopped
PREPARATION
- Drizzle baguette slices with 1 tsp of oil on a rimmed baking sheet.
- Bake in 400°F (200°C) oven for about 6 minutes until crispy and light golden.
- Halve 1 of the garlic cloves and rub the tops of the baguette slices with cut sides.
- Discard garlic halves and set crostini aside. (Make-ahead: Store in airtight container for up to 24 hours.)
- Meanwhile, chop the remaining garlic cloves.
- In a skillet, heat the remaining oil over medium heat and cook shallots and garlic until softened, about 2 minutes.
- Add peas, salt, and pepper and cook until the peas are hot, about 5 minutes.
- In a food processor, purée the pea mixture until smooth, about 1 minute.
- Add goat cheese and purée until smooth. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
- Spread the goat cheese mixture over the crostini and top with chopped prosciutto.
NUTRITIONAL INFORMATION, PER PIECE: about 55 cal, 3 g pro,
2 g total fat (1 g sat. fat), 6 g carb, 1 g fibre, 5 mg chol,
137 mg sodium, 44 mg potassium. % RDI: 1% calcium, 4%
iron, 3% vit A, 2% vit C, 5% folate.
