Pea and Shallot Crostini (Crostini di Piselli e Scalogno)

The mint brings out the flavors in this light appetizer, Gravely says. "I sometimes squirt a tiny bit of fresh lemon to brighten the taste, and I serve with a dry prosecco." (Food Seen)

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.

The mint brings out the flavors in this light appetizer, Gravely says. "I sometimes squirt a tiny bit of fresh lemon to brighten the taste, and I serve with a dry prosecco." (Food Seen)

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).