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Ham and Green Peas Crostini

  • Prep 10 min
  • Total 25 min
  • Ingredients 10
  • Servings 6

Ingredients

1
cup ham, finely chopped
1/2
cup cooked green peas
1/2
cup cooked corn
12
toasts or crackers
6
cherry tomatoes, quartered
6
pea shoots
2
kumquats, thinly sliced
4
leaves curly-leaf parsley (optional)
2
tablespoons balsamic vinegar
2
tablespoons olive oil

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can use the vegetables that were served with your ham instead of pea shoots, like baby lima beans, green beans, or carrots.

Add a few slices of Manchego or parmesan cheese to give your dish more flavor.

Instead of pea shoots, you can use baby arugula, baby spinach or basil.

Easter dinner was a great success, and along with the satisfaction of knowing your family is content, you also have a ton of leftover ham and vegetables. Why not use them for brunch or dinner over the weekend? Of course, you'll want to touch up your leftovers to turn them into something completely new, like these delicious and simple crostinis. This is just one of many Easter ideas to help you turn leftovers-even chocolates-into unique dishes that will continue to delight your family. And to give your presentation a pop of color, garnish your crostinis with cherry tomatoes, herbs and a few slices of kumquat. We call them "naranjitas chinas," in Peru, and they're often served as desserts, in chifas, in syrups or as candied fruit. Of course you can also eat them raw, thinly sliced-there's no need to peel them. Just make sure to get rid of the large seeds, which are similar to those found in regular oranges. Don't let your Easter leftovers be mere leftovers! Transform them into a dish with plenty of flavor and texture. Let me know how it goes.

Directions

  • 1 Place the chopped ham, green peas and corn in a large bowl.
  • 2 Distribute this mixture over the toast or crackers. Place them on one or several dishes.
  • 3 Place 1/4 of a tomato on each crostini, as well as a few pea shoot leaves. Drizzle the remaining leaves over the plate.
  • 4 Place a few slices of kumquat in the center of each dish and decorate with the curly-leaf parsley.
  • 5 Mix the balsamic vinegar with the olive oil before serving, and pour a few drops on each crostini.
  • 6 Serve immediately.

Easter dinner was a great success, and along with the satisfaction of knowing your family is content, you also have a ton of leftover ham and vegetables. Why not use them for brunch or dinner over the weekend? Of course, you'll want to touch up your leftovers to turn them into something completely new, like these delicious and simple crostinis. This is just one of many Easter ideas to help you turn leftovers-even chocolates-into unique dishes that will continue to delight your family. And to give your presentation a pop of color, garnish your crostinis with cherry tomatoes, herbs and a few slices of kumquat. We call them "naranjitas chinas," in Peru, and they're often served as desserts, in chifas, in syrups or as candied fruit. Of course you can also eat them raw, thinly sliced-there's no need to peel them. Just make sure to get rid of the large seeds, which are similar to those found in regular oranges. Don't let your Easter leftovers be mere leftovers! Transform them into a dish with plenty of flavor and texture. Let me know how it goes.

Rate and Comment

Morena Cuadra Morena Cuadra
September 9, 2015

Easter dinner was a great success, and along with the satisfaction of knowing your family is content, you also have a ton of leftover ham and vegetables. Why not use them for brunch or dinner over the weekend? Of course, you'll want to touch up your leftovers to turn them into something completely new, like these delicious and simple crostinis. This is just one of many Easter ideas to help you turn leftovers-even chocolates-into unique dishes that will continue to delight your family. And to give your presentation a pop of color, garnish your crostinis with cherry tomatoes, herbs and a few slices of kumquat. We call them "naranjitas chinas," in Peru, and they're often served as desserts, in chifas, in syrups or as candied fruit. Of course you can also eat them raw, thinly sliced-there's no need to peel them. Just make sure to get rid of the large seeds, which are similar to those found in regular oranges. Don't let your Easter leftovers be mere leftovers! Transform them into a dish with plenty of flavor and texture. Let me know how it goes.