Yes! Although I was skeptical about this crostini topping, it greatly exceeded my expectations. Serve as a light appetizer or bring to a potluck as an alternative to hummus and pita chips. Originally called pea pesto crostini, I kept the name but would personally describe it as a pea hummus because of the topping's texture and oomph.
Pea Pesto Crostini
16 ounce package frozen peas, defrosted
1-2 garlic cloves, peeled (to personal taste)
3/4 cup grated pecorino romano cheese
1 1/2 teaspoons kosher salt, plus extra for seasoning
1/2+ teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup extra virgin olive oil, plus more for crostini toasts
1 baguette, cut into 1/3 inch slices (day old bread toasts best)
cherry tomatoes (or, use thin slices of oven roasted tomatoes when cherry tomatoes aren't in season)
-Add peas, parmesan, garlic, salt, and pepper to a food processor work bowl and pulse until just combined. With machine running, slowly add a 1/2 cup of olive oil and continue to mix until well combined, but slightly textured. Season to taste. (note: you can start with whole romano cheese and 'grate' it in the food processor by adding it first in 1 inch chunks and processing until grated.)
-For the crostini toasts: heat a stove top griddle or grill pan over medium high heat. Brush 1/3 inch baguette slices with olive oil and grill until lightly brown on both sides.
-Top each crostini with about a tablespoon of the pea pesto and garnish with slices/wedges of cherry tomatoes.
Adapted from Giada at Home, Giada De Laurentiis
I made this recently and it was a big hit! I modified the recipe slightly by adding fresh basil and merely toasting the bread. Everyone thought this was perfect for Cinco de Mayo with its beautiful bright color and flavor.
ReplyDeleteGreat recipe. I can't wait to try it myself.
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