Pea Pesto Crostini

Pea Pesto Crostini

3

2 cups of fresh peas

1 garlic clove

1/2 cup freshly grated Parmesan cheese

1 teaspoon salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

2/3 cup olive oil

8 (1/2-inch-thick) slices baguette or ciabatta bread, preferably day-old

8 cherry tomatoes, halved

1. Pulse together in a food processor the peas, garlic, Parmesan cheese, salt, and pepper.

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. Season with more salt and pepper, if needed.

4. Transfer to a small bowl and set aside.

5. Preheat a stovetop griddle or grill pan over medium-high.

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

8. Top each crostini with 2 tomato halves and serve.