Pea Pesto Crostini
8 ingredients
3 steps
Ingredients
- 1 pound of fresh english peas (about 1 cup shelled)
- 1 clove of garlic, crushed
- 1/2 cup finely grated parmesan cheese
- 3-4 tablespoons extra virgin olive oil
- salt and pepper to taste
- 1 baguette sliced into cross sections
- ricotta
- additional olive oil for garnish
Directions
-
1Bring a medium pot of water to a boil. Add the shelled peas to the water once boiling, and cook for 5 minutes. Drain peas, and transfer to food processor.
-
2Add garlic, parmesan, salt and pepper to food processor and blend until the mixture forms a paste. Slowly drizzle in each tablespoon of olive oil, pulsing the food process along the way, until the pea pesto reaches your desired consistency. Add more olive oil for a saucy pesto, less for more of a spread.
-
3Toast baguette pieces under broiler until golden brown. Spread the pea pesto on the toasts, then dollop a litte bit of ricotta on each piece. Finish with a pinch of salt, freshly ground pepper, and drizzle of olive oil. Serve immediately.
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