Pea and Mint Pesto Crostini
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: about 16 crostini
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: about 16 crostini
Ingredients
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
Directions
- 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.
