Pea Pesto Crostini

Name: Pea Pesto Crostini
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M0DT0H12M0.000S
Yield: 4 to 6 servings
Cuisine: italian
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

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Level: Easy
Total: 12 min

Prep: 10 min
Cook: 2 min

Yield: 4 to 6 servings

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Ingredients

Pesto:

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

Crostini:

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

Directions

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Watch how to make this recipe.

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.
*Cook's 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.