PEA AND MINT PESTO CROSTINI

Pea and Mint Pesto Crostini image

Provided by Giada De Laurentiis

Time 10m

Yield about 16 crostini

Number Of Ingredients 10

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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.