Pea Pesto Crostini

I was weary of how the texture of this spread will turn out. I thought that the moisture in the peas would penetrate into my crostini and make them —SOGGY! BUT, I trust Giada! So, I went ahead and followed the recipe…

Pea Pesto Crostini

• 1 (10-ounce) package frozen peas, defrosted
• 1 garlic clove
• 1/2 cup grated Parmesan
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 1/3 cup olive oil

Crostini

• 8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old
• 1/3 cup olive oil
• 8 cherry tomatoes, halved or 1 small tomato, diced

For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. 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 sliced 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 tomato halves and serve.

Smoked Salmon and Apple Carpaccio

I needed to add a seafood component to my appetizer menu! After flipping through the pages of my Giada at Home cookbook, I finally found the perfect addition! It was simple, classic, easy to make and an affordable recipe! Purrrrfect.

Smoked Salmon and Apple Carpaccio Recipe, by Giada DeLaurentiis.

Ingredients:

• 6 (1/4-inch thick) slices rosemary or olive bread, quartered
• 6 ounces Nova Scotia smoked salmon
• 1 small green apple, such as Granny Smith, halved and cut into very thin slices
• 1 tablespoon capers, rinsed and drained
• Extra-virgin olive oil, for drizzling
• Kosher salt and freshly ground black pepper

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Place the bread on a baking sheet in a single layer. Bake for 10 to 12 minutes until lightly brown and crisp. Cool to room temperature, about 10 minutes.

Arrange the smoked salmon in a single layer on a serving platter. Lay the apple slices on top. Sprinkle the capers over the salmon and apple slices. Drizzle with olive oil and season with salt and pepper, to taste. Serve with the toasted bread.