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.