Peas Mint Parmesan Crostini Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEA PESTO CROSTINI



Pea Pesto Crostini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 9

1 (10-ounce) package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil
8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note
1/3 cup olive oil
8 cherry tomatoes, halved or 1 small tomato, diced

Steps:

  • 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 a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.
  • Top with tomato halves and serve.
  • *Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

PEAS, MINT & PARMESAN CROSTINI



Peas, Mint & Parmesan Crostini image

Provided by Bon Appétit Test Kitchen

Categories     Appetizer     Fourth of July     Vegetarian     Quick & Easy     Backyard BBQ     Buffet     Parmesan     Mint     Spring     Summer     Shower     Grill     Grill/Barbecue     Healthy     Engagement Party     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 8

12 slices of baguette bread
1/2 garlic clove
1 cup fresh or frozen peas, thawed
Kosher salt
2 tablespoons extra-virgin olive oil
Shaved Parmesan
Torn mint
A few drops of balsamic vinegar

Steps:

  • Grill 12 slices bread and rub with garlic clove.
  • Blanch peas in a large saucepan of boiling salted water until just tender, about 2 minutes for fresh peas and 1 minute for frozen.
  • Drain peas; transfer to a bowl. Season with kosher salt and extra-virgin olive oil and mash with the back of a fork.
  • Spread about 1 tablespoon mixture over each toast. Garnish with shaved Parmesan, torn mint, and a few drops of balsamic vinegar.

PEA AND MINT PESTO CROSTINI



Pea and Mint Pesto Crostini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 10m

Yield about 16 crostini

Number Of Ingredients 10

1 (10-ounce) package frozen peas, defrosted
1/2 cup grated Parmesan
1 garlic clove
1/4 cup fresh mint leaves
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil
Whole-grain baguette or ciabatta bread, cut into 1/2-inch thick slices (preferably day-old* see Cook's Note)
1/3 cup olive oil
8 cherry tomatoes, halved or 1 small tomato, diced

Steps:

  • For the pea pesto:
  • Add the peas, Parmesan, garlic, fresh mint, and salt and pepper in a food processor and pulse to combine. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Transfer to a small bowl and set aside.
  • For the crostini:
  • Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the bread with olive oil and grill until golden, about 1 to 2 minutes.
  • Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice. Top with 2 tomato halves and transfer to a serving platter before serving.
  • *Cooks Note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

PEA AND MINT PESTO CROSTINI



Pea and Mint Pesto Crostini image

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

1 (10 ounce) package frozen peas, defrosted
1/2 cup grated parmesan cheese
1 clove garlic
1/4 cup fresh mint leaves
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil (preferably extra virgin)
1 loaf whole-grain baguette or 1 loaf ciabatta bread, cut into 1/2-inch thick slices
1/4 cup olive oil (preferably extra virgin)
8 -10 cherry tomatoes, halved or 1 small tomatoes, diced

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

More about "peas mint parmesan crostini recipes"

PEAS, MINT & PARMESAN CROSTINI RECIPE | BON APPéTIT
peas-mint-parmesan-crostini-recipe-bon-apptit image
2010-05-18 Step 1 Grill 12 slices bread and rub with garlic clove. Step 2 Blanch peas in a large saucepan of boiling salted water until just tender, about 2 …
From bonappetit.com
3.3/5 (13)
Servings 12
  • Blanch peas in a large saucepan of boiling salted water until just tender, about 2 minutes for fresh peas and 1 minute for frozen.
  • Drain peas; transfer to a bowl. Season with kosher salt and extra-virgin olive oil and mash with the back of a fork.
  • Spread about 1 tablespoon mixture over each toast. Garnish with shaved Parmesan, torn mint, and a few drops of balsamic vinegar.


CROSTINI WITH PEAS, MINT & PARMESAN - FOODIENARIUM
crostini-with-peas-mint-parmesan-foodienarium image
Instructions Grill your bread and rub all slices with garlic. Blanch peas in a large saucepan of boiling salted water about 1 minute for frozen peas and about 2 minutes for fresh. Drain peas and transfer them to a bowl. Season with salt …
From foodienarium.com


SWEET PEA AND PARMESAN CROSTINI RECIPE - CHATELAINE.COM
sweet-pea-and-parmesan-crostini-recipe-chatelainecom image
Heat a large non-stick frying pan over medium-high heat. Add pancetta and cook until crisp, about 1 to 2 minutes per side. Remove to a paper towel.
From chatelaine.com


GARDEN PEA CROSTINI WITH MINT - DINNER WITH JULIE
garden-pea-crostini-with-mint-dinner-with-julie image
2015-08-25 In the bowl of a food processor, pulse the peas, arugula, Parmesan, olive oil, lemon zest and juice and garlic until well blended. If you’d like it smoother and looser, add more olive oil. Season with salt and pepper, if …
From dinnerwithjulie.com


CROSTINI WITH RICOTTA, PEAS AND MINT - AHEAD OF THYME
crostini-with-ricotta-peas-and-mint-ahead-of-thyme image
2018-05-12 Toast the baguette slices in a 375 F oven with a drizzle of olive oil and some salt until crispy, but not browned. Cook the peas and drain. Then, sauté with garlic. Layer crostini with ricotta, peas, and a few small leaves of …
From aheadofthyme.com


THE SIMPLE PEA CROSTINI RECIPE YOU'LL MAKE ALL SUMMER …
the-simple-pea-crostini-recipe-youll-make-all-summer image
Broil the baguette rounds for 1-2 minutes. Meanwhile, rinse and drain artichokes. In a food processor, combine thawed peas, olive oil, parmesan cheese, mint leaves, basil leaves, pumpkin seeds, lemon juice, garlic, and sea salt. Pulse …
From camillestyles.com


PESTO CHEESECAKE, PEA MINT & PARMESAN CROSTINI, BLUEBERRY …
2011-07-01 Peas, Mint and Parmesan Crostini Makes 12, adapted from Bon Appetit June 2011. 12 slices baguette bread 1 cup fresh/frozen peas Kosher salt 2 tbsp olive oil shaved parmesan torn mint balsamic vinegar. 1. Blanch peas in a large saucepan of boiling salted water until just tender, about 2 minutes for fresh and 1 minute for frozen. 2. Drain peas ...
From joanne-eatswellwithothers.com


SNAP PEA AND MINT PESTO CROSTINI - THE BUZZ MAGAZINES
2021-05-28 In a food processor, pulse together the mint, walnuts, garlic, parmesan, salt, and pepper just until it is minced. Scrape down the bowl of the processor, then slowly, with the motor running, drizzle in the olive oil. Set aside. Sauté the snap peas. In a small pan, melt the butter over medium-low heat. Sauté the peas, seasoned with salt and ...
From thebuzzmagazines.com


RECIPETIN EATS X GOOD FOOD: CROSTINI WITH PRAWNS ON PARMESAN …
Blitz with a hand-held stick blender until smooth. Stir through the mint and lemon juice. Set aside to cool. 5. To prepare the prawns, peel then chop meat into 1cm pieces. 6. To serve, smear the crostini with the pea puree, pile on the chopped prawns, drizzle with olive oil, and sprinkle with the parsley and chilli.
From goodfood.com.au


BEST CROSTINI WITH FRESH RICOTTA AND PEA-MINT PESTO RECIPE
Pulse the peas, mint, garlic, Parmesan, and lemon juice in a mini food processor until combined, but still chunky. With the machine running, add the olive oil in a steady stream until it reaches the desired consistency. Season with salt and pepper to taste. To serve: spread about a tablespoon of ricotta on each crostini.
From theyellowtable.com


PEAS, MINT & PARMESAN CROSTINI RECIPE | EPICURIOUS.COM | FOOD, …
Apr 4, 2013 - You can sub in fresh favas or edamame for the peas. Apr 4, 2013 - You can sub in fresh favas or edamame for the peas. Apr 4, 2013 - You can sub in fresh favas or edamame for the peas. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com


CROSTINI WITH PEAS, MINT & PARMESAN RECIPE | FOODIENARIUM
Feb 17, 2014 - This Pin was discovered by Sheila Lowery. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


PEAS, MINT & PARMESAN CROSTINI - MASTERCOOK
12 slices of baguette bread; 1/2 garlic clove; 1 cup fresh or frozen peas, thawed; Kosher salt; 2 tablespoons extra-virgin olive oil; Shaved Parmesan; Torn mint
From mastercook.com


MINTED PEA CROSTINI RECIPE | CRUSH MAGAZINE
Purée the mint leaves and the peas using a pestle and mortar or in a food processor, until the mixture is smooth. Add the Parmesan and the olive oil. Mix well and a little lemon juice, salt and freshly ground black pepper, to taste. To serve, spread some of the purée onto the hot crostini and garnish with Parmesan cheese and mint.
From crushmag-online.com


PEAS, MINT & PARMESAN CROSTINI RECIPE - LATEST RECIPES - 2022
1 cup fresh or frozen peas, thawed; 2 tablespoons extra-virgin olive oil; A few drops of balsamic vinegar; Recipe Preparation. Grill 12 slices bread and rub with garlic clove. Blanch peas in a large saucepan of boiling salted water until just tender, about 2 minutes for fresh peas and 1 minute for frozen. Drain peas; transfer to a bowl. Season ...
From au.kampod.name


SMASHED PEA CROSTINI | CANADIAN LIVING
2009-05-26 In saucepan of boiling salted water, cook peas just until tender, 2 to 3 minutes. Drain and chill in ice water; drain well. In food processor, puree together ricotta, remaining oil, grated Parmesan, mint, lemon juice, garlic (if using), salt and pepper. Pulse in peas until crushed but still chunky. Top each crostini with some of the pea mixture.
From canadianliving.com


CREAMY MINT PEA CROSTINI WITH PARMESAN SHAVINGS - PLAIN.RECIPES
Add peas and cook 23 minutes. Drain and let cool. In a food processor, add cooled peas, mint, shallot, and heavy cream. Process until smooth. Drizzle in honey until creamy and spreadable (but not loose). Using an offset spatula, spread creamy mint pea mixture on each crostini and place back on the baking sheet pan in a single layer.
From plain.recipes


PEAS, MINT, AND PARMESAN CROSTINI – PRAIRIE OILS & VINEGARS
Blanch peas in a large saucepan of boiling salted water until just tender, about 2 minutes for fresh and 1 minute for frozen. Drain peas. Transfer to a bowl. Season with salt and olive oil and mash with the back of a fork. Spread about 1 tablespoon mixture onto each slice of bread. Garnish with shaved Parmesan, mint, and Citrus Mint Balsamic.
From prairieoils.ca


PEAS, MINT & PARMESAN CROSTINI - MEDITERRANEAN RECIPES
Peas, Mint & Parmesan Crostini might be just the hor d'oeuvre you are searching for. This recipe serves 12. One serving contains 225 calories, 14g of protein, and 11g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of kosher salt, olive oil, peas, and a handful of other ingredients are all it takes ...
From fooddiez.com


PEA MINT AND PARMESAN CROSTINI RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
From eatyourbooks.com


PEA AND PARMESAN CROSTINI - CHATELAINE
Instructions. Heat a large non-stick frying pan over medium-high, then add pancetta. Cook until crisp, about 1 to 2 min per side. Remove to a paper towel. When cool, carefully slice in half ...
From chatelaine.com


SWEET PEA CROSTINI WITH RICOTTA AND MINT RECIPE - BITE ME MORE
2021-05-06 directions. For the crostini, preheat oven to 400ºF. Place bread slices in a single layer on a non-stick baking sheet. Brush one side with olive oil and sprinkle with salt. Bake 4 minutes, flip and bake 4-5 minutes more, until the edges are golden and crispy. Remove from oven and set aside.
From bitememore.com


CREAMY PEA CROSTINI WITH PANCETTA - RACHEL COOKS
2019-12-14 Add peas, cream, mint, and chives to bowl of small food processor. Process until smooth. Scrape into small bowl and stir in lemon zest. Taste; add more salt and pepper, if needed. To assemble crostini, spread approximately 1 tablespoon pea puree on each crostini. Sprinkle on pancetta and shredded Parmesan. Serve immediately.
From rachelcooks.com


RICOTTA PEA MINT CROSTINI - LIVEBEST
2016-05-21 Remove the peas from water and drain. Let cool to room temperature. In a small bowl, stir together ricotta cheese, Parmesan, lemon juice and zest, peas, mint, and salt, mashing some peas as you stir. Spread ricotta mixture over crostini. Sprinkle pepper over the top and drizzle with 1 tablespoon olive oil. To toast baguette slices.
From livebest.info


SWEET PEA CROSTINI WITH MINT GREMOLATA - CHEF CINDY
2022-04-19 Step 1: Prepare the mInt gremolata. Trim and thinly slice the spring onions, separating the white and green parts. Add 2 tablespoon olive oil to a pan and cook until lightly browned. Sprinkle with a pinch of salt. Spoon transfer to a paper towel to soak up excess oil. Combine all gremolata ingredients in a small bowl.
From chefcindy.com


PEA AND MINT CROSTINI WITH GARLIC WHIPPED FETA
2015-07-10 Crumble feta into a food processor fitted with a steel blade. Add cream cheese, garlic, salt, and pepper, and pulse a few times. Scrape down the sides of the bowl if necessary, then puree for a good minute or two until you have a smooth, creamy mixture. Set aside.
From lifeasastrawberry.com


BUTTERFLIED LEG OF LAMB WITH GARLIC, ANCHOVIES AND MOUTARDE VIOLETTE
2022-05-27 2 Put the moutarde violette, garlic, anchovy fillets, thyme leaves and pomegranate molasses in the bowl of a food processor and pulse it to chop the ingredients roughly. With the motor running ...
From scmp.com


PEA AND BEAN CROSTINI | BREAD RECIPES | JAMIE OLIVER RECIPES
Method. In a pestle and mortar or a food processor, smash up a small handful of mint leaves with 2 good handfuls of freshly podded peas and broad beans until they look like mushy peas. Add a large handful of freshly grated pecorino or Parmesan, then loosen with a couple of good lugs of extra virgin olive oil and balance the flavours with a ...
From jamieoliver.com


PEA AND MINT PESTO CROSTINI – RECIPES NETWORK
2014-08-20 For the pea pesto: Step 2. Add the peas, Parmesan, garlic, fresh mint, and salt and pepper in a food processor and pulse to combine. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Transfer to a small bowl and set aside. Step 3. For the crostini: Step 4. Preheat a stovetop griddle or grill pan on ...
From recipenet.org


PEA AND PROSCIUTTO CROSTINI - WHISPER OF YUM
2021-05-06 Pea Mixture. Bring a medium saucepan with 2½ cups of water to a boil. Add peas and blanch; 2 minutes or until tender for fresh peas, 1 minute for frozen peas. Drain peas and place in a bowl. Using the back of a fork, mash peas just enough so that it resembles a textured spread. Add parmesan, kosher salt, olive oil, lemon juice and mix well.
From whisperofyum.com


CROSTINI WITH PEAS, MINT & PARMESAN RECIPE | FOODIENARIUM
Oct 26, 2013 - Crostini With Peas, Mint & Parmesan Recipe | Foodienarium
From pinterest.co.uk


SMASHED PEA, FETA AND MINT CROSTINI - COOKSISTER | FOOD, TRAVEL ...
2015-08-20 Add the peas and boil vigorously for 4 minutes. Remove from the heat, drain and transfer to a bowl. Use a fork to lightly crush the peas - remember, you are not looking to mash them: you want them to retain some bigger bits and texture. Add the feta, yoghurt and mint to the peas and mix well.
From cooksister.com


PEAS, MINT & PARM CROSTINI - COMMON THREADS
Blanch peas in a large saucepan of boiling salted water until just tender, about 2 minutes for fresh peas and 1 minute for frozen. Drain peas; transfer to a bowl. Season with salt and extra-virgin olive oil and mash with the back of a fork. Spread about 1 tablespoon mixture over each toast.
From commonthreads.org


VEGAN PEA PESTO CROSTINI WITH MINT - EATING WORKS
2020-05-25 How to Make Vegan Pea Pesto without Oil. Combine peas, mint, lemon juice and salt to the food processor. Pulse until the peas look crumbly but not entirely smooth. Remove the pesto from the food processor and place in a Tupperware and stir in the pumpkin seeds. Toast a slice of the heathy bread of your choice and pile on the pesto to make a ...
From eatingworks.com


CREAMY MINT PEA CROSTINI WITH PARMESAN SHAVINGS - TASTY KITCHEN
Add peas and cook 2–3 minutes. Drain and let cool. In a food processor, add cooled peas, mint, shallot, and heavy cream. Process until smooth. Drizzle in honey until creamy and spreadable (but not loose). Using an offset spatula, spread creamy mint pea mixture on each crostini and place back on the baking sheet pan in a single layer. Place ...
From tastykitchen.com


PEA MINT PESTO CROSTINI – CRUNCHY SALTY SWEET
2015-06-04 For the crostini: 1/4 cup olive oil; baguette, sliced into 1/2 inch; Preheat oven to 350 degrees. Add the peas, mint, basil, garlic, salt and pepper to the food processor. Pulse until combined. With the food processor running, slowly drizzle the olive oil into the mixture. Transfer pesto into a small bowl and set aside. Drizzle each side of the ...
From crunchysaltysweet.com


SWEET PEA-MINT CROSTINI | RACHAEL RAY IN SEASON
Step 1 Preheat the oven to 350 degrees Arrange the bread slices on a parchment-lined baking sheet and rub with the cut sides of the garlic, then brush with olive oil. Bake until the edges of the bread turn golden, about 10 minutes. Step 2 Meanwhile, bring a medium pot of salted water to a boil. Add the peas and cook for 2 minutes.
From rachaelraymag.com


PEA AND MINT CROSTINI WITH GARLIC WHIPPED FETA | TASTY KITCHEN: A …
Preparation. For the feta: Crumble feta into a food processor fitted with a steel blade. Add cream cheese, garlic, salt, and pepper, and pulse a few times.
From tastykitchen.com


PEA & PARMESAN CROSTINI | RECIPE | CROSTINI, PARMESAN, PEAS
Apr 22, 2018 - Ingredients 1 baguette, sliced 1/2 garlic clove 150g peas coarse salt 2 tbsps olive oil Parmesan shavings, to garnish fresh mint, to garnish few drops of balsamic vinegar Method Step 1 Grill the baguette slices and rub with the garlic clove. Step 2 Blanch the peas in a large saucepan of boiling salted water until just …
From pinterest.com


PEA & RICOTTA CROSTINI | RECIPES | WW USA
ZeroPoint Foods. Food. Activity
From qat2.weightwatchers.com


PEAS, MINT & PARMESAN CROSTINI RECIPE | EAT YOUR BOOKS
Peas, mint & Parmesan crostini from Bon Appétit Magazine, June 2011 (page 91) Bookshelf ... If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine. Cancel. Cancel. Learn. Support Page; FAQ's; Getting Started; Member Benefits ; Search. Indexed Books; Popular Books; Magazines; Blogs; Online …
From eatyourbooks.com


Related Search