(recipe is from Sale & Pepe magazine, Serbian issue for June 2009)
Chop a half of onion and fry it a little on 2 Tbsp olive oil and 3 stalks of mint. Add 200 g fresh peas, pour clear stock (chicken or beef, doesn’t really matter) enough that it doesn’t burn, season with salt and black pepper and saute for about 15 minutes. In the meantime, using 4 cm diameter round cookie cutter, cut out 16 circles from a sliced bread and grill them in the oven (not too much). Puree peas in a blender, add more stock if needed and spread thick on toasted bread circles. Decorate with some beef prosciutto and Emmentaler cheese.