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…
- 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
- 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. Continue reading
Scrumptious Crumb 