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
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).