Crostini with Buratta, Pea Pesto and Smoked Speck Ham
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
- 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.
with buratta (extra creamy, very soft and rich), thinly sliced smoked speck, toasted crostinis and plenty of olive oil. Garnish with pea cress.