Pea Pesto Crostini

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  • Level: Easy
  • Total: 12 min
  • Prep: 10 min
  • Cook: 2 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. Crostini: Preheat a stovetop griddle or grill pan on medium-high heat.
  3. Brush both sides of the sliced bread with olive oil and griddle until golden, about 1 to 2 minutes.
  4. 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.
  5. *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.