Pea Pesto Crostini

  • For the pesto
  • 1 (285g) package frozen peas, defrosted
  • 1 garlic clove
  • 50g grated Parmesan, or vegetarian alternative
  • 1 tsp salt, plus extra for seasoning
  • 5 tbsp olive oil
  • For the crostini
  • 8 (1cm thick) slices brown baguette or ciabatta bread, preferably day-old, * see Cook's Note
  • 5 tbsp olive oil
  • 8 cherry tomatoes, halved or 1 small tomato, diced
1) For the pea pesto: Pulse together the peas, garlic, Parmesan, one teaspoon of salt and quarter teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about one to two minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.

2) For the crostini: Preheat a stovetop griddle on medium-high heat. Brush both sides of the sliced bread with olive oil and cook until golden, about 1 to 2 mins. Transfer the bread to a clean surface and spread one to two tablespoons of the prepared pesto on each slice.

3) 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 150°C/ gas mark 2 oven until slightly crisp, about five mins.

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