Pea and Artichoke Toasts

Drain marinade from artichoke hearts, reserving 3 tablespoons marinade. Place frozen peas in a heatproof bowl. Pour boiling water over and let stand 1 minute; drain well. In a food processor combine 1 cup peas, 2 tablespoons reserved marinade, 1 teaspoon red wine vinegar and puree till smooth. Stir in remaining peas.

In a small bowl mash beans with oregano, remaining 1 teaspoon red wine vinegar, salt, and pepper. Spread over toasted country bread slices then spread with pea mixture. Top with artichoke hearts and thin slices ham or prosciutto. Use a vegetable peeler to peel carrot strips. Arrange over toasts. Drizzle with remaining marinade and sprinkle with cracked black pepper.