Crostini are toasted slices of a finely textured bread loaf, usually a baguette. Bruschetta is also toasted, but it uses larger slices of a rustic Italian or sourdough bread.
Yields 8 to 10
- 2 tablespoons extra virgin olive oil
- 4 shallots, minced
- 2 cups fresh peas, shelled
- 3 tablespoons chopped mint
- 2 tablespoons mascarpone
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 to 10 slices bruschetta or crostini, toasted
Heat the olive oil in a medium sauté pan over medium heat. Add the shallots and peas and sauté 4 minutes, or until the peas are barely done and the shallots are wilted. Stir in the mint, mascarpone, salt, and pepper.
Transfer to a food processor and coarsely chop.
Spoon onto the toasted bruschetta or crostini and serve at room temperature.
Note: Crostini are toasted slices of a finely textured bread loaf, usually a baguette. Bruschetta is also toasted, but it uses larger slices of a rustic Italian or sourdough bread.
Recipe reprinted with permission from “Italy on a Plate” by Susan Gravely (Vietri Publishing, 2023).
