Frozen Pea Pesto Crostini

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The best way to use frozen peas? Definitely this recipe! For this recipe frozen peas are way better than fresh peas. Frozen peas retain their vibrant colour, retain more nutrients from being flash frozen at their peak freshness, and you don’t need to shuck them! Plus you can always have some on hand in the freezer for those last minute meals.

frozen pea pesto crustini

Frozen Pea Pesto Crustini

Frozen pea pesto crustini, the best way to use frozen peas!
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Prep Time 8 mins
Cook Time 1 min
Course Lunch, Side Dish
Servings 1 crustini

Ingredients
  

  • 12 oz fresh or frozen peas thawed
  • 1 clove garlic halved
  • 1 tsp rice vinegar
  • 1/2 tsp salt
  • 1/8 tsp lemon-pepper seasoning or freshly ground pepper
  • 3 Tbsp olive oil
  • 1/4 cup Parmesan cheese
  • 1/3 cup vegetable broth
  • 2 cups cherry tomatoes
  • 1 loaf baguette

Instructions
 

  • Preheat broiler. Place peas, vinegar, salt and lemon pepper in a blender or food processor while gradually adding oil in a steady stream. Add cheese; pulse just until combined. Add broth; pulse until mixture reaches desired consistency. Don't puree the peas, just blend enough to combine because it's nice to keep some texture in the peas.
  • Cut baguette into 20 slices, each 1/2 in. thick. Drizzle a little olive oil over face so that it toasts without burning. Place on ungreased baking sheet. Broil 4-5 in. from heat until golden brown, 45-60 seconds on one side. You can toast both sides, but we like to keep the bottom fresh. Remove to wire rack to cool.
  • Dry rub the garlic onto the toasted slice. Raw garlic is intense, and this method will give your crustini a garlic flavour without the intensity.
  • To assemble crostini, spread each slice with about 1 tablespoon pesto mixture; top with tomato pieces.
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