Finger-lickin’ Friday: Pea Pesto Crostini

Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself.

This is miscellany‘s twenty-eighth installation of Finger-lickin’ Fridays!

Pea Pesto Crostini

pea pesto crostini
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Doesn’t this just sound FANTASTIC! I love how much variety you can create with crostini…. so many different options for toppings. This one, pea pesto, is something a little different and super easy. Plus the little color pop from the tomatoes is perfect, but of course I’m bias because tomatoes (and potatoes) are my most favorite things on earth.

Status: Curious to try (recipe from Giada De Laurentiis via Food Network)

Ingredients:

  • 1 (10-ounce) package frozen peas, defrosted
  • 1 garlic clove
  • 1/2 cup grated Parmesan
  • 1 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1/3 cup olive oil

For Crostini:

  • 8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old (* see Cook’s Note)
  • 1/3 cup olive oil
  • 8 cherry tomatoes, halved or 1 small tomato, diced

Directions:

  • For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
  • For 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 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.
  • Top with tomato halves and serve.

*Cook’s note:
If you don’t have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

Enjoy!

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