A quick and easy spread for crostini - little toasts. Easy to pepare for last minute company. Very fresh and light tasting, quite healthy too!
YIELD
6 servingsPREP
8 minCOOK
3 minREADY
11 minIngredients
whole wheat1/2-inch thick or ciabatta bread, preferably stale *
Directions
To make pea pesto:
Add the peas, garlic, Parmesan, salt and black pepper in a food processor, and plus until well blended.
As it’s running, gradually add the olive oil until well combined, about 2 minutes. Season with more salt and pepper, if desired.
Transfer to a small bowl and set aside.
To make 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 2 minutes.
Arrange the bread to a serving platter and spread about 1½ tablespoons of the pea pesto evenly on each slice.
Place tomato halves on top.
Serve.
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