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Friday 14 July 2017

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.

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