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Pea Pesto Crostini

I love making my Pea Pesto Crostini in the spring time because peas are in season. Plus, it’s a great option for any type of party or as an appetizer before dinner. 

The richness of the Parmesan cheese with the ground peas and olive oil is an absolutely delicious combination.  Not to mention, the saltiness of the pancetta and cheese topping along with the nice crunch of the crostini.  To impress guests, I like to serve it on a white plate which beautifully shows off the bright green color of the pea pesto.

This is another go-to for me. It’s super easy, no fuss, and a perfect last minute crowd-pleaser.  Besides, it’s a sneaky way to get kids to eat their peas. It’s perfect by itself too if you choose to serve it as a side dish without the bread. 

Hope you enjoy! Be sure to come back and tell me how you liked it after you try it for yourself.

Ingredients

Pesto

  • 1 package frozen peas, defrosted
  • 1 garlic clove
  • 3/4 cup grated Parmesan
  • 1 teaspoon sea salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1/3 cup olive oil

Crostini

  • 1/2-inch thick sliced whole baguette, preferably day-old
  • 1/3 cup olive oil

Toppings

  • chopped pancetta – cooked
  • extra shredded Parmesan

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 until well combined, about 1 to 2 minutes.
  • Season with additional salt and pepper, if needed.
  • Transfer to a small bowl and set aside.

For the crostini

  • Preheat oven to 400 degrees.
  • Brush both sides of the sliced bread with olive oil and bake until golden brown, about 8 to 10 minutes. Transfer the bread to a clean surface and scrub with garlic cloves lightly on one side.
  • Spread 1 to 2 tablespoons of the prepared pesto on each slice.
  • Top with cooked pancetta and extra Parmesan