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Recipe courtesy of Giada De Laurentiis

Show: Giada at Home

Episode: More For Less

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2 videos | Giada's Pea Pesto Crostini (03:26)

Total:: 12 min
Prep:: 10 min
Cook:: 2 min

Yield:: 4 to 6 servings

Level:: Easy

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Giada's Pea Pesto Crostini (03:26)

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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

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.

My Private Notes

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