Pea Pesto & Cherry Tomatoes Crostini
Submitted by happyzhangbo
Crostini topped with sweet pea pesto and halved cherry tomatoes. A 15-minute vegetarian appetizer that swaps frozen peas for basil, no blanching or expensive pine nuts required.
YIELD
6 servingsPREP
12 minCOOK
3 minREADY
15 minPesto without basil, without pine nuts, and without the usual summer fuss. Frozen peas blitzed in the food processor with garlic and parmesan turn bright green and faintly sweet, and a slow stream of extra-virgin olive oil pulls it all into a spoonable paste.
The trick is using frozen peas straight from a defrosted bag. They’ve already been blanched before freezing, so the color stays vivid and the texture doesn’t turn starchy the way fresh-shelled peas can after a rough grind.
Baguette or ciabatta gets brushed with oil and hit on a grill pan or toasted in the oven until golden. Smear a tablespoon and a half of pea pesto per slice, crown with halved cherry tomatoes, and serve while the bread still has crunch.
Kitchen Tips
- Defrost peas thoroughly and drain any liquid, wet peas make a watery pesto
- Use only one garlic clove at first, raw garlic dominates fast in a cold sauce, add more to taste after blending
- Grill-pan ridges give the prettiest crostini, watch closely so the oil doesn’t scorch
- Spread pesto onto cooled toast, hot bread will turn the pesto dull and oily
Variations
- Add a handful of mint or basil to the food processor for a herbal lift
- Finish with shaved parmesan and flaky salt instead of parmesan in the pesto
- Swap cherry tomatoes for ribbons of prosciutto in cooler months
Ingredients
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.
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