All Recipes

Pea Pesto Crostini

12 Mins
Potato Bread
Made With
Potato Bread


For Pesto:

10 Ounces Peas

1 Garlic Clove

1/2 Cup Grated Parmesan

1 Teaspoon Salt, plus extra for seasoning

1/4 Teaspoon Black Pepper, plus extra for seasoning

1/3 Cup Olive Oil

For Crostini:

4 Slices Martin’s Potato Bread

1/3 Cup Olive Oil

8 8 Cherry Tomatoes, halved

Serves: 4-6


Step 1

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.

Step 2

For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Lightly toast bread slices, then remove crusts and cut each slice in half or thirds. 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.

Step 3

Top with tomato halves and serve.