Frozen Pea Pesto Crustini
Frozen pea pesto crustini, the best way to use frozen peas!
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.