My first appetizer at Thanksgiving was a hit. I mean, how could it not have been – I basically took a crowd pleaser (pimento cheese) and amped it up with another crowd pleaser (bacon). I thought this second appetizer would pale in comparison, but it was gobbled right up, also.
This appetizer looks waaaaay more complicated than it is. I followed this recipe and loved the results. Basically, just puree thawed frozen peas in a food processor with basil and olive oil. They call it pesto because it’s made with basil, but I think “pea spread” is more accurate. Spread the mixture on top of toasted baguette slices. Top with a dollop of ricotta and a little ball of prosciutto. Grind some black pepper over the top. That’s it!
The crostini is sweet from the peas, creamy from the ricotta, and salty from the prosciutto. Nothing is overpowering. Everything is “just enough.” This is also a great Thanksgiving app because it feels light and bright in a sea of heavy foods. Also, it only took about 7 minutes to put together.