Pea and Mint Pesto Crostini

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READY IN:
15mins
SERVES:
16
YIELD:
16 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. For maximum crispiness, use day old bread or fresh bread that's been dried out in a 300F oven for about 5 minutes.

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