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Pea Pesto Crostini

  • 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

  1. 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.
  2. 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.
  3. Top with tomato halves and serve.
  4. *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.
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