Crostini with Buratta, Pea Pesto and Smoked Speck Ham

3:10 pm on 15 April 2011


French bread thinly sliced, brushed with olive oil and garlic and toasted under the grill in the oven

a very soft creamy mozzeralla cheese

cured smoked ham from Austria and Italy

Pea Pesto

  • 3 cups of green peas
  • 3 tablespoons chopped mint
  • 1 tablespoon toasted pine nuts
  • 1 tablespoon parmesan
  • 1 clove garlic
  • 2/3 cup extra virgin olive oil


Blend Parmesan, pinenuts, garlic and half amount olive oil (1/3 cup).

Add peas, blend with mint.

Blend in remaining oil.

Season salt and pepper.

To serve

with buratta (extra creamy, very soft and rich), thinly sliced smoked speck, toasted crostinis and plenty of olive oil. Garnish with pea cress.