Spring Pea Pesto & Buratta Crostini with Crispy Prosciutto

There’s something about spring produce that just sings in the kitchen—soft herbs, fresh peas, vibrant greens. This recipe came to life as a seasonal twist on a childhood staple: my dad’s Pesto Genovese. His pesto was a signature dish in our home, always rich with basil, Parmigiano, garlic, and pine nuts. This version, while almost identical, includes a few delicate tweaks that brighten and modernize it in all the right ways.

I swapped in pistachios for a slightly sweeter, silkier finish. A handful of sweet spring peas gets pulsed in at the very end—just enough to preserve their freshness and vibrant color. A touch of mint mixed with the basil brings a cooling lift that plays beautifully with creamy burrata. And just when you think it couldn’t get better, each crostini is finished with a bit of crispy prosciutto—salty, savory, and perfect.

It’s elegant, fresh, and just indulgent enough. The perfect appetizer or light lunch that’s as gorgeous as it is flavorful!

For the Spring Pea Pesto:

• 1½ cups fresh basil leaves

• ¼ cup fresh mint leaves

• ½ cup shelled pistachios

• 2 garlic cloves

• 1 cup freshly grated Parmigiano Reggiano

• ½ cup good-quality olive oil

• ⅓ cup sweet peas (blanched if fresh, thawed if frozen)

• Sea salt & cracked black pepper, to taste

To Assemble:

• 1 rustic Italian loaf, sliced

• Olive oil, for brushing

• 8 oz burrata cheese

• 6–8 slices prosciutto

• Flaky salt, for garnish

• Fresh basil or mint leaves, for garnish

1. In a food processor, pulse the basil, mint, pistachios, garlic, and Parmigiano until finely chopped. With the machine running, stream in the olive oil until well blended but still textured. Add the sweet peas and pulse just 2–3 times to keep their freshness and color. Season to taste with salt and black pepper.

   
   

2. Preheat the oven to 400°F.

   Arrange the bread slices on one side of a baking sheet and brush lightly with olive oil.

   
   

3. Lay the prosciutto slices flat on the other side (or on a separate lined baking sheet if needed). Toast everything for 7–10 minutes, until the crostini are golden and the prosciutto is crisp. Let the prosciutto cool slightly, then break into rustic shards.

   
   

4. Spoon the pea pesto generously onto each crostini. Tear the burrata over the top, letting the creamy centers melt into the pesto. Nestle a shard or two of crispy prosciutto on each, then finish with flaky salt, cracked black pepper, and fresh herbs if desired.

   
   

Serving Notes:

Serve immediately—ideally al fresco on a warm afternoon—with a chilled, crisp glass of Sauvignon Blanc or Pinot Grigio in hand. These crostini are bright, creamy, and deeply nostalgic all at once—my favorite kind of recipe!

Buon Appetito!