Tuesday, March 13, 2012
Spring Pea Pesto Crostini
For our St. Patrick's Day Brunch we put together a menu that celebrated all things the color green. Fresh spinach leaves, peas, pears, and green juice were some of the stars of our ingredients in this bright palette and today I'll be sharing one of the easiest recipes we used: Spring Pea Pesto Crostini.
Adapted from this recipe, I substituted frozen peas for canned (fresh would be even better but it was a little too early in the season) and used a hearty french baguette for the bread. You'll also need a clove (or two, or three) of garlic that's been finely chopped, 1/3 cup of olive oil, grated parmesan cheese, coarse salt and freshly ground black pepper. Simply combine the peas, garlic, cheese, and a few pinches of salt and pepper in a food processor and pulse. Slowly add in the olive oil until your pesto has a thick, yet creamy consistency and add extra salt and pepper to taste. Heat your fresh baguette in the oven on 375 degrees until warm and crusty, then after it cools a bit cut on a bias into 1/2 inch slices. Spread a tablespoon or two of the pesto over each slice and enjoy while it's still warm. I also love garnishing this quick appetizer with an extra pinch of parmesan and slices of cherry tomato.
This simple recipe would be perfect for carrying to a St. Patrick's Day get together; the pesto can even be made ahead of time and assembled when you arrive. Enjoy!