Pea Pesto Crostini

Inspired by the rustic flavors of the Italian countryside, an original Giada De Laurentis recipe, these vibrant Pea Pesto Crostini are bursting with fresh, garden-inspired flavor and make the perfect appetizer or light addition to any meal. Crispy, golden ciabatta is generously layered with a creamy, herb-infused pea pesto, then finished with a silky drizzle of premium extra virgin olive oil. Each slice is topped with juicy, sweet cherry tomatoes and a delicate shower of grated plant-based Parmesan cheese, creating a delicious balance of crisp, creamy, savory, and bright flavors in every irresistible bite. Enjoy…

Ingredients

For Pesto:

1 10-ounce package frozen organic peas

1 clove garlic

1/2 cup vegan grated Parmesan

1 tsp. sea salt

1/4 tsp. black pepper

3 Tbsp. EVOO

1/4 cup vegetable broth

For Crostini:

8 (1/2 inch thick) slices whole grain baguette or ciabatta bread

1/3 cup EVOO

8 cherry tomatoes halved

Directions

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 and veggie broth until well combined about 2 minutes. (See note.) Taste and season with additional salt and pepper in needed. Transfer to a small bowl.

For the crostini: Preheat a stovetop griddle on medium-high heat. Brush both sides of the bread with olive oil. Grill until bread is golden, about 1-2 minutes, watching carefully so they do not burn. Transfer the bread to a clean surface and spread about 2 tablespoons of the prepared pesto on each side. (The amount of the pesto depends on the size of the bread.)

Top with tomato halves.

Note: For a smoother consistency, replace the 3 Tbsp. and 1/4 cup of veggie broth with 1/3 cup of EVOO.