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1
Preheat oven to 375 degrees F. Line a sheet tray with a silicon matt or parchment paper.
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2
Place prosciutto on pan and drizzle lightly with oil.
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3
Bake on the center rack of the oven for 1214 minutes, rotating halfway through, or until the fat renders and the prosciutto begins to crisp.
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4
It will continue to crisp up as it cools.
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5
Set aside.
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6
Break into pieces, when ready to serve.
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7
Warm a large saute pan over medium heat.
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8
Add oil to the pan, followed by the peas.
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9
Season with salt and pepper, and saute until just warmed through.
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10
Transfer peas to a food processor along with the mint, and process to combine.
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11
Add ricotta, lemon zest and juice, and blend until incorporated.
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12
Its okay if the mixture is slightly chunky.
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13
Taste and adjust seasoning, if needed.
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14
Transfer mixture to the fridge to chill.
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15
Place in a piping bag, if desired.
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16
Preheat the broiler.
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17
Place sliced bread on a baking sheet several inches away from the broiler.
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18
Broil approximately 4060 seconds per side, checking every 20 seconds or so, or until golden brown.
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19
To assemble, pipe or spread approximately 1 1/2 tablespoons of the pea mixture on each slice of toast, drizzle lightly with oil and top with a piece of prosciutto.
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20
Enjoy.
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21
Note: If using fresh peas, blanch and shock first.
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22
Frozen peas can be placed in the pan even if they are not completely defrosted.
