Pea Pesto Crostini
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 405
- Total Fat
- 29
- Saturated Fat
- 6
- Carbohydrates
- 27
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 11
- Cholesterol
- 8
- Sodium
- 420
- Total: 12 min
- Prep: 10 min
- Cook: 2 min
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
- 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.