Pea Pesto Crostini

Tuesday, October 18, 2011
This little gem has become my go-to appetizer for parties; both my own and friends’.  Pea Pesto Crostini is so simple, easy and cheap to make! I made this for me, my boyfriend and parents initially and my parents went gaga over it. 


 {the end result!}

The taste of the pesto is truly unique and paired up with the crispiness of the crostini is perfect and refreshing.  Other events these were made for were my friend Maria’s French themed party; and also for a surprise birthday I hosted for one of my best friends.  {I think these are much better made not long before eaten. They tend to get a tad soggy-hence the Tara tip below on going easy on the oil}

 {I liked my pesto to not be like paste and kind of chunky}
I found this recipe posted on one of my favorite blogs, cupcakesandcashmere.com  {of course} and made it as one of my first few dishes when I wanted to learn how to cook {baby steps people!}
{here} is a link to the post by Emily of cupcakesandcashmere.com and {here} is the link to the actual recipe. (also copied below)
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Ingredients

Pesto:

  • 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, * see Cook’s Note
  • 1/3 cup olive oil
  • 8 cherry tomatoes, halved or 1 small tomato, diced

Directions

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.
*Cook’s 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.

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 {having/making day old bread the key to a crispy crostini}
Tara’s tips:

1. I advise to add more salt than what the recipe called for. 
2. The technique for day old bread really works!
3. When making the bread crostini use oil sparingly {do not want to drench the slices of bread too much!}
4. Make sure each side is crisped, but watch them! they burn easily

{close up}
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