Pea Pesto Crostini

1. 1

   For the pea pesto: Pulse together in a food processor the peas, garlic, Parmesan cheese, salt, and pepper.

2. 2

   With the machine running, slowly add 1/3 cup of the olive oil and continue to mix until well combined, 1 to 2 minutes.

3. 3

   Season with more salt and pepper, if needed.

4. 4

   Transfer to a small bowl and set aside.

5. 5

   For the crostini: Preheat a stovetop griddle or grill pan over medium-high.

6. 6

   Brush both sides of each of the bread slices with the remaining 1/3 cup olive oil and grill until golden, 1 to 2 minutes.

7. 7

   Transfer the bread to a platter and spread 1 to 2 tablespoons pesto on each slice.

8. 8

   Top each crostini with 2 tomato halves and serve.

9. 9

   Day-old bread works best here because it stands up to the pea puree and isnt too soft in the center.

10. 10

    If you dont have any on hand, you can dry out fresh bread by putting the slices in a 300F oven until slightly crisp, about 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.