Bruschetta with Sweet Pea Pesto, Prosciutto & Asparagus is a tasty little nosh, perfect for celebrating the first day of spring!
Oh, happy day!
Okay! So I’m starting to see a pattern here. Clearly I have a thing for sharing bruschetta recipes on the first day of a new season. I shared my Bruschetta with Figs, Prosciutto & Arugula on the first day of fall last year. Do ya’ll remember that?
This is a ritual I can get behind! What do you think?
It’s finally spring and daffodils are blooming, birds are chirping, lawns are lush and the fresh air is invigorating……IN MY DREAMS! That’s the thing about spring, right? Especially in our part of the country. No telling when nature’s quintessential springtime events will commence.
It’s a lucky thing for me that I adore the feeling of anticipation. I learned long ago, living in Upstate NY, that the anticipation of sunshine and springlike weather is as much a part of the transition from winter, as the actual flourish of warm winds, blue skies and pink tulips.
We know that the weather here is unpredictable…so we play along.
How about you? Is your climate showing signs of spring yet? I would love to know!
When I first started planning for this post – my first day of spring post – I knew it needed to be green. As kelly green as I could make it. So, of course, sweet peas and asparagus came to mind, immediately. With pesto a close second.
Sweet pea pesto is fresh and sweet and captures the flavor of the season, perfectly.
I’d go so far as to say, if spring were a food it would be sweet pea pesto.
This, topping our garlic scented rounds of lightly charred bread is:
Who can’t get behind food described this way, especially today?
Okay – so it’s no surprise that I love bread. Toast, to be exact. Is it not the ultimate comfort food?
At the end of the day, I’d have to say toast aka crostini aka bruschetta is my go-to comfort. And when we start topping it with things like prosciutto, sautéed asparagus, sweet pea pesto, and curls of Parmigiano-Reggiano, well, I’m just not sure I can contain myself!
Here’s to a lovely spring and the anticipation of sun showers, cherry blossoms, and Bruschetta with Sweet Pea Pesto, Prosciutto & Asparagus!
- 1 (12 oz.) package frozen sweet peas
- 2 plump garlic cloves, minced, plus one clove sliced in half for bruschetta
- ½ cup toasted pine nuts
- ½ cup grated Parmigiano-Reggiano, and more for shaving
- ½ cup olive oil, plus more for bruschetta
- 2 Tbsp. butter
- Salt & freshly ground black pepper
- ½ lb. asparagus, trimmed and cut in half
- 6 thin slices prosciutto, each cut in half
- A crusty baguette, cut into 12 thin slices on the diagonal
- Cook peas according to package directions, drain well, reserving ½ cup for garnish.
- Place remaining cooked peas, chopped garlic, toasted pine nuts, grated cheese, pinch of salt and pepper into the bowl of a food processor.
- Begin blending and while motor is running, add ½ cup olive oil, blending until fully incorporated.
- Once that's done, set aside.
- In a medium skillet over medium high heat add 1 Tbsp. of olive oil and butter. Once the butter is melted, add the asparagus, salt and pepper, and cook for 5 - 7 minutes, until it just begins to soften.
- Remove from pan and set aside.
- Once your toppings are ready, prepare the bread.
- Heat a grill pan over medium-high heat.
- Grill for 1 - 2 minutes on each side until golden and charred.
- Rub the bread on one side with the cut-side of the garlic.
- Pour a small drizzle of oil on top of each piece.
- Smear the bruschetta with the sweet pea pesto then top with prosciutto, asparagus, curls of Parmigiano, a couple sweet peas, a few toasted pine nuts, salt and pepper.