Ingredients Jump to Instructions ↓

  1. 1 (10-ounce) package frozen peas, defrosted

  2. 1/2 cup grated Parmesan

  3. 1 garlic clove

  4. 1/4 cup fresh mint leaves

  5. 1 teaspoon kosher salt, plus extra for seasoning

  6. 1/4 teaspoon freshly ground black pepper, plus extra for seasoning

  7. 1/3 cup olive oil Whole-grain baguette or ciabatta bread, cut into 1/2-inch thick slices (preferably day-old* see Cook's Note)

  8. 1/3 cup olive oil

  9. 8 cherry tomatoes, halved or 1 small tomato, diced

Instructions Jump to Ingredients ↑

  1. For the pea pesto: Add the peas, Parmesan, garlic, fresh mint, and salt and pepper in a food processor and pulse to combine. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Transfer to a small bowl and set aside. For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice. Top with 2 tomato halves and transfer to a serving platter before serving. *Cooks Note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.


Send feedback