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 servingsPrep
8 minCook
3 minReady
11 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the pea pesto | |||
| 10 | ounces |
peas, frozen
defrosted |
*
|
| 2 | cloves |
garlic
or to taste |
|
| ⅔ | cup |
Parmesan cheese
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | cup |
olive oil
|
|
| For the crostini | |||
| 8 | slices |
bread, french baguette
whole wheat1/2-inch thick or ciabatta bread, preferably stale |
*
|
| ⅓ | cup |
olive oil
|
|
| 8 | each |
cherry tomatoes
halved, diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the pea pesto: | |||
| 289 | ml/g |
peas, frozen
defrosted |
*
|
| 2 | cloves |
garlic
or to taste |
|
| 158 | ml |
Parmesan cheese
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 59 | ml |
olive oil
|
|
| For the crostini: | |||
| 8 | slices |
bread, french baguette
whole wheat1/2-inch thick or ciabatta bread, preferably stale |
*
|
| 79 | ml |
olive oil
|
|
| 8 | each |
cherry tomatoes
halved, diced |
|
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.
