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

Directions

Pesto: Pulse together the peas, garlic, Parmesan and salt and pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with salt and pepper, to taste. Transfer the pesto to a small bowl and set aside.
Crostini: Preheat a stovetop griddle or grill pan on medium-high heat.
Brush both sides of the sliced bread with olive oil and griddle 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 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 the oven at 300 degrees F until slightly crisp, about 5 minutes.

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Pea Pesto Crostini

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