Pea Pesto & Cherry Tomatoes Crostini

Name: Pea Pesto and Cherry Tomatoes Crostini
Yield: 6
Cuisine: Fusion
Ingredients: peas, frozen; garlic; parmesan, parmigiano-reggiano cheese, grated; salt; black pepper; olive oil, extra-virgin; bread, french baguette; olive oil, extra-virgin; cherry tomatoes

Submitted by happyzhangbo

YIELD

6 servings

PREP

12 min

COOK

3 min

READY

15 min

Ingredients

For the pesto

OUNCES PEAS, FROZEN
defrosted, 1 package *

CLOVE GARLIC
or more as needed

CUP PARMESAN CHEESE

X SALT
to taste *

X BLACK PEPPER
freshly ground, to taste *

CUP OLIVE OIL, EXTRA-VIRGIN
or more as needed

For the crostini

SLICES BREAD, FRENCH BAGUETTE
or ciabatta bread, cut into 1/2-inch thin *

CUP OLIVE OIL, EXTRA-VIRGIN
or more as needed

EACH CHERRY TOMATOES
halved, or more as needed

Directions

To make the pea pesto:

Add the peas, garlic, parmesan, 1 teaspoon of salt and ¼ teaspoon of pepper in a food processor, process until well blended.

With the machine running, gradually pour in the olive oil until well mixed, about 2 minutes.

Season with 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, or an oven to 350℉ (180℃).

Brush extra-virgin olive oil on both sides of the sliced bread and grill or toast until golden, about 2 minutes or toast in the oven for about 12 to 15 minutes.

Place the bread to a serving platter and spread about 1½ tablespoons of the pea pesto on each slice.

Arrange tomato halves on top and serve.