Pea Pesto Crostini Recipes
SWEET PEA PESTO CROSTINI
I made a healthier spin on my favorite celebrity chef's recipe by subbing in vegetable broth for some of the oil and going easy on the cheese. To top crostini, use this recipe for a pastelike pesto. For use on pasta, add more broth for a saucelike consistency. -Amber Massey, Argyle, Texas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 20 pieces.
Number Of Ingredients 10
Steps:
- Preheat broiler. Place peas, garlic, vinegar, salt and lemon pepper in a blender or food processor; pulse until well blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Add broth; pulse until mixture reaches desired consistency., Cut baguette into 20 slices, each 1/2 in. thick. Place on ungreased baking sheet. Broil 4-5 in. from heat until golden brown, 45-60 seconds per side. Remove to wire rack to cool., To assemble crostini, spread each slice with about 1 tablespoon pesto mixture; top with tomato pieces.
Nutrition Facts : Calories 77 calories, Fat 2g fat (trace saturated fat), Cholesterol 1mg cholesterol, Sodium 190mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
PESTO CROSTINI
Look no further when you're searching for an elegant appetizer that's easy to put together. A platter of these crostini will disappear quickly! -Diane Kaplan, Riverdale, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 20 appetizers.
Number Of Ingredients 6
Steps:
- Place the bread slices on an ungreased baking sheet. Combine butter and garlic; spread over bread. , Broil 3-4 in. from the heat or until lightly browned. Cool slightly. Spread pesto over butter mixture; top with tomatoes and cheese. Broil 3-5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 170 calories, Fat 10g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 288mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
PEA AND MINT PESTO CROSTINI
This is a recipe based on one by Giada De Laurentiis. It's superb! It freezes well with no discoloration so it's easy to make ahead or to freeze leftovers (not that there ever is in my house). If you don't want to make the crostini, spread the pea pesto on Melba toast or other very crisp crackers. Don't skip the tomatoes as they really finish the dish. I usually use sourdough bread for this.This also makes a great sauce for chicken or fish.
Provided by MarielC
Categories Spreads
Time 15m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 10
Steps:
- For the pea pesto: Pulse together the peas, Parmesan, garlic, and mint with 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until everything is well combined and you have a smooth puree, about 1 minute. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
- For the crostini: Brush one side of the sliced bread with olive oil and toast it until golden brown and crispy. You can grill the bread if you prefer.
- Transfer the bread to a serving platter. If necessary, cut the bread slices so that you have slices about 2 inches long. Spread one heaping tablespoon of the pea pesto on each slice. Top each slice with a tomato half or a bit of diced tomato and serve.
- For maximum crispiness, use day old bread or fresh bread that's been dried out in a 300F oven for about 5 minutes.
Nutrition Facts : Calories 235.7, Fat 10.3, SaturatedFat 2, Cholesterol 2.8, Sodium 470.3, Carbohydrate 29.1, Fiber 2.4, Sugar 1.4, Protein 6.7
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