Pea Pesto Crostini

Name: Pea Pesto Crostini
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 6
Ingredients: 1 10-ounce package frozen peas, defrosted; 1 garlic clove; 1/2 cup grated Parmesan; 1 teaspoon kosher salt (plus extra for seasoning); 1/4 teaspoon freshly ground black pepper (plus extra for seasoning); 1/3 cup olive oil; 8 1/2-inch thick slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note; 1/3 cup olive oil; 8 cherry tomatoes (halved or 1 small tomato, diced)

10 MINPrep Time

2 MINCook Time

6Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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This clean, easy pesto comes together using ingredients I often have laying around my house anyway - and it makes a great, sophisticated appetizer!

Pea Pesto Crostini

Servings

6

Prep Time

10 minutes

Cook Time

2 minutes

Ingredients

For The Pesto:

1 10-ounce package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan
1 teaspoon kosher salt (plus extra for seasoning)
1/4 teaspoon freshly ground black pepper (plus extra for seasoning)
1/3 cup olive oil

For The Crostini:

8 1/2-inch thick slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note
1/3 cup olive oil
8 cherry tomatoes (halved or 1 small tomato, diced)

Instructions

For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.
Top with tomato halves and serve.