Crostini with pea pesto
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
These vibrant and delicious Italian crostini sandwiches will be the perfect addition to any house party or holiday table. Crispy slices of baguette or ciabatta are coated with pea pesto and garnished with cherry tomato halves. The flavor of this sauce is much more delicate and mild than traditional basil pesto. And it's just as easy to make: green peas, garlic, olive oil, and Parmesan are pureed in a food processor until smooth. The peas don't require pre-cooking and infuse the pesto with their sweet flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Crostini
- 8 slices (1 cm thick) whole grain baguette or ciabatta, preferably day-old, *see Note
- 1/3 cup olive oil
- 8 cherry tomatoes, halved, or 1 small tomato, diced
Pesto
- 1 bag (280 g) frozen green peas, thawed
- 1 clove of garlic
- 0.5 tbsp. grated parmesan
- 1 teaspoon coarse salt + more to taste
- 1/4 tsp ground black pepper + more to taste
- 1/3 cup olive oil
We recommend
Recipes with similar ingredients: whole grain bread, ciabatta bread, toasts, cherry tomatoes, Parmesan cheese, pesto sauce, peas
Cooking the dish according to the recipe:
- Pea pestoIn a food processor, pulse the peas, garlic, Parmesan, 1 tablespoon salt, and 1/4 teaspoon black pepper. With the processor running, slowly pour in the olive oil and pulse for another 1-2 minutes. Season with salt and pepper to taste, if needed. Transfer to a small bowl.
- CrostiniHeat a griddle or grill pan over medium-high heat. Brush both sides of the bread slices with olive oil and cook until golden brown, about 1-2 minutes. Transfer the bread to a clean surface and spread each slice with 1-2 tablespoons of the prepared pea pesto.
- Top with tomato halves and serve with pea soup appetizer.
Note *
If you don't have any day-old bread on hand, you can dry out fresh bread by placing the slices in an oven preheated to 150°C for about 5 minutes.
Categories:
recipe / Food processor / Dinner / Festive dishes / Party Dishes / Appetizers / Sandwiches / / / European cuisine / Italian cuisine / Giada De Laurentiis
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