Active Time

　　30 min

　　Total Time

　　30 min

　　Though these bruschetta are a terrific first course for almost any meal. They'd actually make a great lunch as well—just think of them as open-faced sandwiches.

　　

Ingredients

Serves 6

　　6 (1/3-inch-thick) slices from a round country loaf

　　6 tablespoons extra-virgin olive oil

　　2 (6 1/2-ounce) jars marinated artichoke hearts, drained

　　1 (2-ounce) piece prosciutto or ham

　　1 small red onion, chopped

　　1 (10-ounce) package frozen peas, thawed

　　2 scallions (greens only), coarsely chopped

　　3 tablespoons chopped fresh mint

　　1/4 cup parmesan shavings

　　

Step 1

Preheat broiler.

　　

Step 2

Arrange bread in 1 layer on a baking sheet, then brush tops with 2 tablespoons oil and season with salt and pepper. Broil until golden brown and transfer to a rack.

　　

Step 3

Cut artichokes lengthwise into 1/4-inch-thick slices and cut prosciutto into matchsticks. Cook artichokes and prosciutto in 3 tablespoons oil in a 10-inch heavy skillet over moderately high heat, stirring, until artichokes are golden, about 4 minutes. Add onion and cook, stirring, until softened.

　　

Step 4

Add peas and cook, stirring, until tender, about 2 minutes. Stir in scallions, mint, and salt and pepper to taste. Spoon mixture over toasts. Drizzle with remaining tablespoon oil and top with parmesan.