Sweet Pea Pesto Crostini Recipe

Sweet Pea Pesto Crostini Recipe
Sweet Pea Pesto Crostini Recipe photo by Taste of Home
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Sweet Pea Pesto Crostini Recipe

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I made a healthier spin on my favorite celebrity chef's recipe by using hearty vegetable broth and less cheese. To top crostini, use less broth for a paste-like pesto. For use on pasta, add more broth for a sauce-like consistency. —Amber Massey, Argyle, Texas
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 12 ounces fresh or frozen peas, thawed
  • 4 garlic cloves, halved
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon lemon-pepper seasoning
  • 3 tablespoons olive oil
  • 1/4 cup shredded Parmesan cheese
  • 1/3 cup vegetable broth
  • 1 whole wheat French bread demi-baguette (about 6 ounces and 12 in. long)
  • 2 cups cherry tomatoes (about 10 ounces), halved or quartered

Directions

Preheat broiler. In a food processor or blender, pulse peas, garlic, vinegar, salt and lemon pepper until well blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Add broth; pulse until mixture reaches desired consistency.
Cut baguette into 20 slices, 1/2 in. thick. Place on ungreased baking sheet. Broil 4-5 in. from heat until golden brown, 45-60 seconds per side. Remove to wire rack to cool.
To assemble crostini, spread each slice with about 1 tablespoon pesto mixture; top with 2 tomato pieces. Yield: about 1-1/2 dozen.
Originally published as Sweet Pea Pesto Crostini in Taste of Home April/May 2017

Nutritional Facts

1 crostini: 77 calories, 2g fat (trace saturated fat), 1mg cholesterol, 190mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 12 ounces fresh or frozen peas, thawed
  • 4 garlic cloves, halved
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon lemon-pepper seasoning
  • 3 tablespoons olive oil
  • 1/4 cup shredded Parmesan cheese
  • 1/3 cup vegetable broth
  • 1 whole wheat French bread demi-baguette (about 6 ounces and 12 in. long)
  • 2 cups cherry tomatoes (about 10 ounces), halved or quartered
  1. Preheat broiler. In a food processor or blender, pulse peas, garlic, vinegar, salt and lemon pepper until well blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Add broth; pulse until mixture reaches desired consistency.
  2. Cut baguette into 20 slices, 1/2 in. thick. Place on ungreased baking sheet. Broil 4-5 in. from heat until golden brown, 45-60 seconds per side. Remove to wire rack to cool.
  3. To assemble crostini, spread each slice with about 1 tablespoon pesto mixture; top with 2 tomato pieces. Yield: about 1-1/2 dozen.
Originally published as Sweet Pea Pesto Crostini in Taste of Home April/May 2017

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