Crawfish Toast with English Pea Ricotta and Wild Mushroom Brandy Butter

• 4 oz prosciutto, sliced

Wild Mushroom Brandy Butter

• 1 oz dried wild mushrooms
• 1 garlic clove
• 8 oz unsalted butter, diced, divided
• 1 oz brandy
• ½ - 1 tsp salt, to taste
• ¼ - ½ tsp ground black pepper, to taste

Crawfish Toast with English Pea Ricotta

• 15 oz water
• 10 oz English peas, fresh, shelled
• 12 oz ricotta cheese
• 1 tsp salt
• ⅛ tsp white pepper
• 2 oz unsalted butter
• 2 tbsp Creole seasoning (see Tip)
• 16 oz crawfish meat, raw, peeled
• 10 slices ciabatta bread