The joining of flavorful, light pea pesto spread over crusty bread and topped off with juicy cherry tomatoes makes this light pea pesto crostini appetizer a family favorite.
Just a quick pop-in, today, to share a recipe that I make anytime I host a gathering. I’m currently in the very chilly, but also wonderful Minneapolis. This is my second time visiting the area and I really enjoy spending time here. There’s tons to do, including shopping at the biggest mall in the world, Mall of America and great eating. I’ve never been disappointed in any meals here.
The reason for my visit to Minneapolis is a very exciting one. I’m attending a two day photography workshop, taught by the one and only, Lindsay from Pinch of Yum. Eeeeek! She’s been my blogging idol for years and I love her even more in person. She’s warm, friendly, relatable and such a great teacher.
I learned SO much, yesterday, and had a wonderful time connecting with other food bloggers. I can’t wait to see what day 2 has in store. And I especially can’t wait to put what I’ve learned into action. Expect to see prettier, more enticing photos on Kim’s Cravings, in the near future. 🙂
I’m staying super busy, which means little time for blogging and going on and on about these pea pesto crostinis. Just give them a try- the recipe is really straightforward and takes very little time. If you plan to make these for a party or other gathering, you can always prep the pea pesto the night before, to save time the day of the event.
- For the pesto:
- 1 (12 oz.) package frozen peas, defrosted
- 2 small garlic cloves
- ⅓ cup grated parmesan cheese (or use a 3 cheese blend of parmesan, romano and asiago)
- ⅓ cup broth (chicken or veggie)
- ½ teaspoon sea salt + more to taste
- ¼ teaspoon ground black pepper + more to taste
- ⅛ cup (2 tablespoons) extra virgin olive oil
- For the crostini appetizer:
- 8 (1/2-inch thick) slices whole-grain baguette, preferably day-old and crusty*
- ⅓ cup extra virgin olive oil
- Cherry tomatoes, halved, for topping
- For the pea pesto, pulse together the peas, garlic, cheese, broth, salt and pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Taste and season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
- Preheat a griddle or skillet on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes on each side. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice. Top with tomato halves, an additional sprinkle of sea salt and serve. Easy peasy and delicious!
**I've included nutritional information, however, in actuality calories and such are probably lower because you more than likely will not use all of the pesto.
***Recipe slightly adapted from Giada De Laurentiis.
Now I’m off to the Pinch of Yum studios to learn from the best of the best!! Follow me on Instagram for updates on all things #pinchofyumworkshop.
Something to think about….
Do you have a favorite appetizer recipe that you make anytime you’re hosting a gathering? Be sure to try this pea pesto on the most delicious caprese grilled cheese sandwich with pesto!