Recipe courtesy of Giada De Laurentiis
Recipe courtesy of Giada De Laurentiis
Watch how to make this recipe.
Pea Pesto Crostini
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- Level: Easy
- Total: 12 min
- Prep: 10 min
- Cook: 2 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 405
- Total Fat
- 29 g
- Saturated Fat
- 6 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 11 g
- Cholesterol
- 8 mg
- Sodium
- 420 mg
- Level: Easy
- Total: 12 min
- Prep: 10 min
- Cook: 2 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 405
- Total Fat
- 29 g
- Saturated Fat
- 6 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 11 g
- Cholesterol
- 8 mg
- Sodium
- 420 mg
Ingredients
Pesto:
Crostini:
Directions
- Pesto: Pulse together the peas, garlic, Parmesan and salt and pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with salt and pepper, to taste. Transfer the pesto to a small bowl and set aside.
- Crostini: Preheat a stovetop griddle or grill pan on medium-high heat.
- Brush both sides of the sliced bread with olive oil and griddle 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 and serve.
- *Cook's Note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in the oven at 300 degrees F until slightly crisp, about 5 minutes.
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