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Easy Pea Pesto Crostini

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Easy Pea Pesto Crostini

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 servings

Prep

8 min

Cook

3 min

Ready

11 min
Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
For the pea pesto
10 ounces peas, frozen
defrosted
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2 cloves garlic
or to taste
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cup Parmesan cheese
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1 x salt and black pepper
to taste
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¼ cup olive oil
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For the crostini
8 slices bread, french baguette
whole wheat1/2-inch thick or ciabatta bread, preferably stale
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cup olive oil
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8 each cherry tomatoes
halved, diced
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Ingredients

Amount Measure Ingredient Features
For the pea pesto:
289 ml/g peas, frozen
defrosted
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2 cloves garlic
or to taste
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158 ml Parmesan cheese
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1 x salt and black pepper
to taste
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59 ml olive oil
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For the crostini:
8 slices bread, french baguette
whole wheat1/2-inch thick or ciabatta bread, preferably stale
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79 ml olive oil
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8 each cherry tomatoes
halved, diced
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 26783% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 179mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 12g
Vitamin A 28% Vitamin C 36%
Calcium 15% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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