Pea Pesto Crostini

Every time I ask what I can bring to a dinner/party/family gathering and someone says “an appetizer,” I set into an immediate panic. I can never think of anything exciting to make. This pea pesto crostini recipe from Giada at Home, brings together a few great elements: pesto (hard not to love), peas (convenient, and always in your freezer) and crostini (how easy is it to cut and grill some bread?). Flavorful, easy and eye-catching, if you need an app to add to your repertoire, this recipe from Giada De Laurentiis might be a great contender.

Pea Pesto Crostini
Recipe from Giada at Home by Giada De Laurentiis
4 to 6 servings

1 (10-ounce) package frozen peas, thawed
1 garlic clove
1⁄2 cup freshly grated Parmesan cheese
1 teaspoon salt, plus more to taste
1⁄4 teaspoon freshly ground black pepper, plus more to taste
2⁄3 cup olive oil
8 (1⁄2-inch-thick) slices whole-grain baguette or ciabatta bread, preferably day-old
8 cherry tomatoes, halved, or 1 small tomato, diced

For the pea pesto: Pulse together in a food processor the peas, garlic, Parmesan cheese, salt, and pepper. With the machine running, slowly add 1⁄3 cup of the olive oil and continue to mix until well combined, 1 to 2 minutes. Season with more salt and pepper, if needed. Transfer to a small bowl and set aside.

For the crostini: Preheat a stovetop griddle or grill pan over medium-high. Brush both sides of each of the bread slices with the remaining 1⁄3 cup olive oil and grill until golden, 1 to 2 minutes. Transfer the bread to a platter and spread 1 to 2 tablespoons pesto on each slice. Top each crostini with 2 tomato halves and serve.