Best Pea And Mint Pesto Crostini Recipes

Pea and Mint Pesto Crostini image

Provided by MarielC

Categories Spreads

Time 15m

Yield 16 pieces, 16 serving(s)

Number Of Ingredients 10

1 (10 ounce) package frozen peas, defrosted
1/2 cup grated parmesan cheese
1 clove garlic
1/4 cup fresh mint leaves
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil (preferably extra virgin)
1 loaf whole-grain baguette or 1 loaf ciabatta bread, cut into 1/2-inch thick slices
1/4 cup olive oil (preferably extra virgin)
8 -10 cherry tomatoes, halved or 1 small tomatoes, diced

Steps:

For the pea pesto: Pulse together the peas, Parmesan, garlic, and mint with 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until everything is well combined and you have a smooth puree, about 1 minute. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
For the crostini: Brush one side of the sliced bread with olive oil and toast it until golden brown and crispy. You can grill the bread if you prefer.
Transfer the bread to a serving platter. If necessary, cut the bread slices so that you have slices about 2 inches long. Spread one heaping tablespoon of the pea pesto on each slice. Top each slice with a tomato half or a bit of diced tomato and serve.
For maximum crispiness, use day old bread or fresh bread that's been dried out in a 300F oven for about 5 minutes.

Nutrition Facts : Calories 235.7, Fat 10.3, SaturatedFat 2, Cholesterol 2.8, Sodium 470.3, Carbohydrate 29.1, Fiber 2.4, Sugar 1.4, Protein 6.7

Pea and Mint Pesto Crostini image

Provided by Giada De Laurentiis

Categories appetizer

Time 10m

Yield about 16 crostini

Number Of Ingredients 10

1 (10-ounce) package frozen peas, defrosted
1/2 cup grated Parmesan
1 garlic clove
1/4 cup fresh mint leaves
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
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)
1/3 cup olive oil
8 cherry tomatoes, halved or 1 small tomato, diced

Steps:

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.