Pea and Mint Pesto Crostini

Total Time:
10 min
10 min

about 16 crostini

  • Pesto:
  • 1 (10-ounce) package frozen peas, defrosted
  • 1/2 cup grated Parmesan
  • 1 garlic clove
  • 1/4 cup fresh mint leaves
  • 1 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1/3 cup olive oil
  • Crostini:
  • Whole-grain baguette or ciabatta bread, cut into 1/2-inch thick slices (preferably day-old* see Cook's Note)
  • 1/3 cup olive oil
  • 8 cherry tomatoes, halved or 1 small tomato, diced
For the pea pesto:
  • Add the peas, Parmesan, garlic, fresh mint, and salt and pepper in a food processor and pulse to combine. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. 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 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 2 tomato halves and transfer to a serving platter before serving.

  • *Cooks Note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

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