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Pea Pesto Crostini: Submitted by: Robert Losee | Date Added: 14 Feb 2012
Listed in: Appetizers
Ingredients

10-ounces of frozen peas, thawed
1 garlic clove
cup freshly grated Parmesan cheese
1 teaspoon freshly ground black pepper, plus more to taste
½ tsp salt
1/3 cup olive oil

1/3 cup olive oil
8 slices whole-grain baguette or ciabatta bread, preferably day-old
8 cherry tomatoes, halved, or 1 small tomato, sliced

Cooking Instructions

This is a nice change from regular pesto.

Note: the day old bread is better here because it stands up to the pea puree and isn't too soft in the center. If you don't have any on hand, you can dry out fresh bread by putting the slices in a 300F oven until slightly crisp, about 5 minutes.


PEA PESTO
Pulse together in a food processor the peas, garlic, Parmesan cheese, salt, and pepper. With the machine running, slowly add 1/3 cup of the olive oil and continue to mix until well combined, 1 to 2 minutes. Season with more salt and pepper, if needed. Transfer to a small bowl and set aside.

CROSTINI
Preheat stovetop griddle or grill pan over medium heat.

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. Transfer the bread to a platter and spread 1 to 2 tablespoons pesto on each slice. Top each crostini with 2 tomato halves and serve.

Based on a recipe from Giada De Laurentiis's book Giada At Home.

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