This pea pesto crostini can be whipped up in just a matter of minutes, and is made with ingredients that you are likely to have on hand: frozen peas, parmesan, herbs, salt, and pepper. Perfect for an impromptu appetizer!
I am surrounded by foodies! We’ve had the most amazing dinners at friends’ homes as of late. My friend Katherine served this pea pesto crostini as an appetizer while having us over dinner one night, and I couldn’t help eating one after another. In fact, she sent some home with us, and I am embarrassed to admit that I ate the rest for breakfast! Even the baby could not get enough of it.
Then our friends, Brian and Judy, invited us over for dinner where they prepared homemade ricotta and spinach ravioli they learned in a cooking class from a recent trip to Italy. In a word…YUM! We were treated with real parmigiana reggiano from Parma (that Judy had packed in socks; I’m hoping clean ones). So, in trying to figure out what to bring, I immediately thought of this quick and easy appetizer.
adapted from Giada at Home
- Prep Time : 15 minutes
- Cook Time : 15 minutes
- Yield : 8-10
- Preheat oven to 375 degrees.
- Place baguette slices on a baking sheet, and drizzle with olive oil. Toast until edges are golden brown. Flip and repeat on other side.
- Place peas, garlic, Parmesan, basil, salt and pepper into a food processor, and run while pouring the olive oil into the mixture. Run the processor for 1 to 2 minutes. Season with salt and pepper to taste.
- Spoon pea pesto generously onto crostini. Top with cherry tomato halves.