Guest Post KATIE! Spring Pea Crostini

Katie was entertaining her Auntie Andrea and wanted to wow her with a great app --since Auntie always has so many great ones for us to try! It was such a hit she made it for Kevin and I for Father's Day ! It came from a blogger named Gaby --the only thing we would do different is serve on sliced baguette so the topping would adhere better to soft bread and not be as crumbly as crostini. Also we talked about small torn up proscuitto so you could bite without eating the whole slice of proscuitto.

1 (10-ounce) package frozen peas, thawed

½ cup fresh basil or mint (Katie did a combo of both)

1 garlic clove

1/3 cup grated California Dry Jack cheese (Katie used parmesan)

½ teaspoon red pepper flakes

Kosher salt and freshly cracked black pepper to taste

California Burrata cheese

Thinly sliced prosciutto

Toasted Crostini

1. In a large food processor, combine the peas, basil or mint, garlic, California Dry Jack cheese,

lemon juice, red pepper flakes and salt and pepper. Pulse for 30 seconds. Taste and adjust

seasoning as needed.

2. Slather a few tablespoons of the pea pesto on top of the crostini. Add a tablespoon or two of

California Burrata cheese and then garnish with a piece of prosciutto.

3. Serve immediately