CRISPY PROSCIUTTO

1. Preheat oven to 400°. Place prosciutto slices on a baking sheet lined with parchment paper and bake for 10-12 minutes, until crispy. Allow to cool on baking sheet and then break into shards or crumbles.

WHIPPED GOAT CHEESE SPREAD

1. Add the goat cheese, Greek yogurt, the zest of half of a lemon and 1 1/2 teaspoons of dill to the bowl of a stand mixer. Using the whisk attachment, whip together for 3-4 minutes until light and fluffy, stopping the mixer to scrape the sides down a couple of times. Set aside.

BLANCH THE PEAS

1. Bring a medium sized pot of water to boil. Add the shelled peas and cook for 1-2 minutes until just tender. Drain and immediately immerse the peas in an ice bath. Set aside.

FINISH THE PEAS

1. Pour the olive oil into a sauté pan over medium heat. Add the thinly sliced shallots and sauté for a few minutes until they are soft and translucent. Remove from heat and add the peas, and juice from the lemon. Toss to combine.

GRILL THE BREAD

1. While you sauté the shallots, grill the bread on a rippin' hot and dry cast iron grill pan, cast iron skillet or in the oven on the broil setting to your toasty preference.

ASSEMBLE

1. Top the grilled tartine slabs with the goat cheese spread, then crumbles of the crispy prosciutto shards, the pea mixture, a sprinkle of fresh chopped dill, lemon zest and pepper to taste.