Light Pea Pesto Crostini Appetizer

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.

Course Appetizer

Cuisine Italian

Prep Time 10

Cook Time 2

Total Time 12

Servings servings

Calories 378

Author Kim

Ingredients

For the pesto:

12 oz frozen peas, defrosted
2 small garlic cloves
1/3 cup grated parmesan cheese or use a 3 cheese blend of parmesan, romano and asiago
1/3 cup broth chicken or veggie
1/2 teaspoon sea salt + more to taste
1/4 teaspoon ground black pepper + more to taste
1/8 cup extra virgin olive oil 2 tablespoons

For the crostini appetizer:

8 slices whole-grain baguette, preferably day-old and crusty* 1/2-inch thick
1/3 cup extra virgin olive oil
Cherry tomatoes halved, for topping

Instructions

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!

Notes

*If you don't have day-old bread and your bread is not crusty, cook slices on a baking sheet in a preheated 350 degree F oven until slightly crisp, about 5 minutes.
**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.

Nutrition