0.3 teaspoon pepper black freshly ground for seasoning
8 small cherry tomatoes diced halved
8 slices ciabatta bread (1/)
1 garlic clove
1 teaspoon kosher salt for seasoning
0.3 cup olive oil
0.5 cup parmesan grated
10 ounce peas frozen
Equipment
food processor
bowl
frying pan
oven
grill
stove
grill pan
Directions
Watch how to make this recipe.
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.
