Pea Pesto Crostini
For the pesto:
1 (10 oz.) bag frozen peas, defrosted
1 garlic clove (or 1⁄2 t. garlic powder)
1⁄2 c. grated Parmesan cheese
1⁄2 t. sea salt
1⁄2 t. black pepper
1⁄3 c.The Tasteful Olive mild intensity extra virgin olive oil
In a food processor, pulse together the peas, garlic, Parmesan, salt, and pepper. With the machine running, slowly add the olive oil until well combined - about 1 minute. Taste and season with additional salt and pepper if needed. Transfer to a small bowl and set aside.
For the crostini:
1 baguette
1⁄3 c.The Tasteful Olive mild intensity extra virgin olive oil
Salt and pepper
Grape tomatoes, halved
Preheat the oven to 375. Slice the baguette into 1⁄2” thick slices and place on a baking sheet. Brush the bread with olive oil then season with salt and pepper. Toast the bread in the oven for 8-12 minutes. Transfer the bread to a serving tray and top with 1-2 T. of pesto and 1⁄2 grape tomato.
Recipe adapted from foodnetwork.com
