- 1 (10-ounce) package frozen peas, thawed
- 1 garlic clove
- Â˝ cup freshly grated Parmesan cheese
- 1 teaspoon salt, plus more to taste
- ÂĽ teaspoon freshly ground black pepper, plus more toÂ taste
- â…” cup olive oil
- 8 (Â˝-inch-thick) slices whole-grain baguette or ciabattaÂ bread, preferably day-old (see Cookâ€™s Note)
- 8 cherry tomatoes, halved, or 1 small tomato, diced
If youâ€™re notÂ a big fan of peas, at least give this a try. I think itâ€™s goingÂ to be your new favorite thing. I canâ€™t resist eating itÂ straight out of the bowl!
- For the pea pesto: Pulse together in a food processor theÂ peas, garlic, Parmesan cheese, salt, and pepper. With theÂ machine running, slowly add â…“ cup of the olive oil andÂ continue to mix until well combined, 1 to 2 minutes.Â Season with more salt and pepper, if needed. Transfer toÂ a small bowl and set aside.
- For the crostini: Preheat a stovetop griddle or grill panÂ over medium-high.
- Brush both sides of each of the bread slices with theÂ remaining â…“ cup olive oil and grill until golden, 1 to 2Â minutes. Transfer the bread to a platter and spread 1 toÂ 2 tablespoons pesto on each slice. Top each crostini withÂ 2 tomato halves and serve.
- COOKâ€™S NOTE: Day-old bread works best here because itÂ stands up to the pea purĂ©e and isnâ€™t too soft in theÂ center. If you donâ€™t have any on hand, you can dry outÂ fresh bread by putting the slices in a 300Â°F oven untilÂ slightly crisp, about 5 minutes.