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Pea Pesto Crostini

Prep Time10 mins
Cook Time30 mins
Course: Appetizer
Servings: 2
Author: Executive Chef, Nicole Hassen


  • 10 oz frozen peas defrosted
  • 1 clove garlic
  • ½ cup grated parmesan
  • 1 tsp kosher salt plus extra for seasoning
  • ¼ tsp freshly ground black pepper plus extra for seasoning
  • 8 slices whole-grain baguette or ciabatta bread preferably day old, ½ inch thick
  • cup olive oil divided
  • 8 cherry tomatoes halved or 1 small tomato, diced


  • Pulse together the peas, garlic, parmesan, salt and pepper in a food
  • With the machine running, slowly add 1/3 cup of 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.
  • 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 1-2 minutes.
  • Top each slice with 1-2 tablespoons of the prepared pesto.
  • Top with tomato halves.
  • Serve and enjoy!