PEA AND MINT PESTO CROSTINI
This is a recipe based on one by Giada De Laurentiis. It's superb! It freezes well with no discoloration so it's easy to make ahead or to freeze leftovers (not that there ever is in my house). If you don't want to make the crostini, spread the pea pesto on Melba toast or other very crisp crackers. Don't skip the tomatoes as they really finish the dish. I usually use sourdough bread for this.This also makes a great sauce for chicken or fish.
Provided by MarielC
Categories Spreads
Time 15m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 10
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
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