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Pea Pesto Crostini
Servings
6
Prep Time
10 minutes
Cook Time
2 minutes
Calories
0
Author:
Giada De Laurentiis
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)
For The Pesto:
For The Crostini:
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.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 26 grams
- Protein
- 11 grams
- Fat
- 29 grams
- Saturated Fat
- 5 grams
- Cholestrol
- 8 milligrams
- Sodium
- 382 milligrams
- Fiber
- 4 grams
- Sugar
- 5 grams
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