Pea and Mint Pesto Crostini

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: about 16 crostini
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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


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


  1. For the pea pesto:
  2. 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.
  3. For the crostini:
  4. 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.
  5. 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.
  6. *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.