Bruchetta with Pea Puree, fresh Mozzarella and crispy Parma ham
Ingredients for two persons:
2 large slices of toasted ciabatta bread
1 fresh mozzarella
300 gram of peas, blanched in boiling water for one minute
4 slices of Parma ham
A handful of grated parmesan cheese
4 tbs. of the best olive oil you can find
2 tbs. lemon juice
Salt and pepper
Turn the oven on 200 C and lay the Parma ham on a baking sheet, cook it until it’s crispy (make sure to keep an eye on it all the time)
Blanch the peas.
Pour peas, 2 tbs. olive oil, lemon juice, parmesan cheese, salt and pepper in a food processor and blend until you have a puree.
Toast the bread.
Spread the puree between the two slices of bread, and top with mozzarella, ham and some more olive oil.