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Spring Bruschetta With Sweet Pea Pesto, Prosciutto & Pecorino


  • 1 cup fresh peas, shelled and blanched
  • ½ cup fresh basil
  • ½ cup fresh mint
  • 2 cloves garlic, 1 minced, 1 whole
  • Juice & zest of a small lemon
  • 1 cup grated Pecorino cheese, plus more for shaving on top
  • Olive oil
  • Salt & Pepper to taste
  • ½ cup ricotta cheese
  • 10 slices Prosciutto, sliced in half
  • 1 French baguette

Cooking Instructions:

  • To make the pesto, combine the peas, herbs, minced garlic, lemon juice and ½ the zest, grated Pecorino in a food processor. While drizzling in olive oil, pulse the ingredients until combined. Taste and season, as needed. Set aside. (Can be refrigerated for up to 4 days.)
  • Slice the baguette on the bias about ½ inch thick. Toast on a baking sheet in a 325 degree oven until slightly toasted and brown. Remove from the oven.
  • When cool enough to handle, brush a bit of olive oil on one side of each bread. Cut the remaining garlic clove in half and rub the cut side over the top of each slice.
  • Spread a thin layer of ricotta cheese onto the bread.
  • Place a slice of the prosciutto on top of the cheese, folding over if necessary.
  • With a tablespoon, place a nice dollop of spring pea pesto onto the prosciutto.
  • Top with a zest of lemon and a few shavings of Pecorino.

Recipe Notes

This fresh taste of spring is a great appetizer to serve for guests or can also be a light lunch when the weather turns warm and inviting for alfresco dining. Simple yet elegant, this is a great way to shake off the heavier fare of the winter months!

Suggested Wine Pairing

Serve with Bogle Sauvignon Blanc or Bogle Blanc De Blancs. The crisp springtime flavors in both wines will pair well with the freshness of the dish!

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