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
PEA PESTO CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 12m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Pesto: Pulse together the peas, garlic, Parmesan and salt and pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with salt and pepper, to taste. Transfer the pesto to a small bowl and set aside.
- Crostini: Preheat a stovetop griddle or grill pan on medium-high heat.
- Brush both sides of the sliced bread with olive oil and griddle 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 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 the oven at 300 degrees F until slightly crisp, about 5 minutes.
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
More about "pea pesto crostini recipes"
PEA PESTO CROSTINI | GIADZY
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 …
From giadzy.com
Servings 6Estimated Reading Time 50 secsAuthor Giada De LaurentiisTotal Time 12 mins
From giadzy.com
Servings 6Estimated Reading Time 50 secsAuthor Giada De LaurentiisTotal Time 12 mins
- 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.
PEA PESTO CROSTINI RECIPE - NUTRITIOUSLIFE.COM
Place all pesto ingredients (leaving radishes, ricotta, bread, and crackers aside) in food processor and process to your desired consistency. Cut baguette in thin rounds, spray with 100% olive oil spray, and bake for about 10 minutes or until …
From nutritiouslife.com
From nutritiouslife.com
PEA PESTO CROSTINI RECIPE - FOOD RECIPES HQ
I was however tempted to try a different variation of this delicious food so I made a pea pesto and served it with crostini and tomato. Pea pesto is even easier to make than the basil one. Any blender will work just fine and …
From foodrecipeshq.com
From foodrecipeshq.com
SPRING PEA CROSTINI - WHAT'S GABY COOKING
In a large food processor, combine the peas, basil or mint, garlic, California Dry Jack cheese, lemon juice, red pepper flakes and salt and pepper. Pulse for 30 seconds. Taste and adjust seasoning as needed. Slather a few …
From whatsgabycooking.com
From whatsgabycooking.com
PEA PESTO TOMATO CROSTINI (EASY GREEN PEA RECIPE!) - JZ …
Making Pea Pesto is as simple as adding all the ingredients to a food processor and pressing the power button. Place peas, basil, garlic, lemon juice (and zest), ricotta cheese, olive oil, salt, and pepper in a food processor …
From jz-eats.com
From jz-eats.com
RECIPES, DINNERS AND EASY MEAL IDEAS - FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button {padding:1px;cursor:pointer;border-right ...
From foodnetwork.com
From foodnetwork.com
PEA PESTO CROSTINI FOR #SUNDAYSUPPER - HELPFUL …
16 ounces fresh or frozen peas (thawed) 2 cloves garlic; ¼ cup grated Parmesan cheese; 1 teaspoon Kosher salt; ½ teaspoon black pepper; ⅓ cup olive oil, plus additional for brushing on bread
From helpfulhomemade.com
From helpfulhomemade.com
SWEET PEA CROSTINI - SIMPLE SEASONAL
Instructions. Preheat oven to 350ºF. Cut a French baguette into 24¼ inch slices. Using ¼ C, or half of the olive oil, lightly brush both sides of each bread slice with the olive oil. Season with salt and pepper as desired. Bake for …
From simpleseasonal.com
From simpleseasonal.com
PEA PESTO AND BURRATA CROSTINI RECIPE - PAMELA SALZMAN
Make pesto: in food processor, combine peas, basil, mint, garlic, lemon juice and red pepper flakes and season with salt and pepper. Pulse for 45 seconds until the peas are broken down and chunky. Scrape down the sides …
From pamelasalzman.com
From pamelasalzman.com
BEST PEA PESTO CROSTINI RECIPES - FOOD NETWORK
Step 2. 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. Step 3.
From foodnetwork.ca
2.7/5 (51)Category Appetizer,ItalianServings 4-6Total Time 12 mins
From foodnetwork.ca
2.7/5 (51)Category Appetizer,ItalianServings 4-6Total Time 12 mins
PEA PESTO CROSTINI - FOOD NETWORK UK
Method. 1) For the pea pesto: Pulse together the peas, garlic, Parmesan, one teaspoon of salt and quarter teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about one to two minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
From foodnetwork.co.uk
Cuisine ItalianCategory CanapesServings 4
From foodnetwork.co.uk
Cuisine ItalianCategory CanapesServings 4
PEA PESTO CROSTINI - UPGRADED HEALTH
Pea Pesto Crostini. Print Recipe. Ingredients . 1 10-ounce package of frozen peas, thawed; 1 garlic clove; ½ cup freshly grated Parmesan cheese; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; ⅓ cup olive oil; Juice of one lemon; Instructions . Pulse together in a food processor the peas, garlic, parmesan cheese, salt, and pepper. With the machine …
From upgradedhealth.net
From upgradedhealth.net
EDAMAME AND PEA PESTO CROSTINI RECIPE | LE PETIT EATS
Instructions. Preheat oven to 350 degrees. Place ciabatta slices in a single layer on a baking sheet and brush on either side with 3 tablespoons of olive oil. Bake for about 6 minutes on each side or until crisp and golden, then remove from oven and allow to cool completely. Combine peas, edamame, grated garlic, lemon zest, lemon juice and ...
From lepetiteats.com
From lepetiteats.com
SMASHED PEA CROSTINI - CANADIAN LIVING
Method. Cut baguette into 1/2-inch (1 cm) thick slices; arrange on baking sheet. Brush with 2 tbsp (25 mL) of the oil. Broil, turning once, until golden and crisp, about 2 minutes. Set aside. In saucepan of boiling salted water, cook peas just until tender, 2 to 3 minutes. Drain and chill in ice water; drain well.
From canadianliving.com
From canadianliving.com
PEA PESTO CROSTINI WITH RICOTTA AND RED PEPPER JELLY
Instructions. Defrost the peas to room temperature or steam to just unfrozen. In a food processor, combine the defrosted peas, pesto, olive oil, lemon juice, salt, black pepper, garlic powder and Italian seasoning. Pulse until just combined and the peas still have a bit of texture. Prep the ciabatta slices with the olive oil spray on both sides ...
From sipandspice.com
From sipandspice.com
SWEET PEA PESTO CROSTINI - HAMAMA
For the Sweet Pea Pesto: Pulse together the peas, Sweet Pea Microgreens, garlic, nuts and mint (if using), Parmesan or nutritional yeast, lemon juice, 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.
From hamama.com
From hamama.com
BEST CROSTINI WITH FRESH RICOTTA AND PEA-MINT PESTO RECIPE
DIRECTIONS. Preheat the oven to 425 degrees F. Arrange baguette slices on a baking sheet and brush with a little bit of olive oil. Bake for 5 to 6 or until crisp and golden brown. Let cool. 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 ...
From theyellowtable.com
From theyellowtable.com
PEA PESTO CROSTINI - MEDITERRANEAN RECIPES
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.
From fooddiez.com
From fooddiez.com
PEA PESTO AND BURRATA CROSTINI - FIX FEAST FLAIR
Combine blanched peas, garlic, pepitas, lemon zest, fresh mint leaves, and lemon juice in the bowl of a food processor and pulse a few times. While the processor is running, add olive oil in a continuous stream and process until fully combined. Add salt and pepper to taste, processing to combine.
From fixfeastflair.com
From fixfeastflair.com
PEA PESTO CROSTINI RECIPE - THEVEGLIFE
Frozen green peas, garlic, vegan parmesan, salt, pepper and olive oil are all that’s required to create this Pea Pesto Crostini Recipe. This pesto is nut-free and served with toasted pieces of baguette bread. If you have an extra garlic clove, rub it on the warm, crusty bread for even more flavor.
From theveglife.com
From theveglife.com
PEA PESTO AND RICOTTA WITH CROSTINI | BY KRISTIN K. | MADCITY EATS
For thawed frozen peas, just blot them dry. In a food processor or blender, add the grated cheese, basil, garlic and sea salt. Process until finely chopped. Add the peas and the olive oil, and pulse until you have a chunky paste. Spread the ricotta on a plate and add spoonfuls of the pea pesto in a swirling design. Drizzle the plate with olive ...
From madcityeats.com
From madcityeats.com
COOK THIS: PEA PESTO AND BURRATA CROSTINI FROM WHAT'S GABY …
To make the pesto: In a large food processor, combine the peas, basil, mint, garlic, lemon juice and red pepper flakes and season with salt …
From nationalpost.com
From nationalpost.com
PEA PESTO CROSTINI RECIPE - FOOD NEWS
Directions For the pea pesto: Add the peas, Parmesan, garlic, fresh mint, and salt and pepper in a food processor and pulse to combine. For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.
From foodnewsnews.com
From foodnewsnews.com
PEA PESTO CROSTINI - MEDITERRANEAN RECIPES
For the pea pesto: Pulse together in a food processor the peas, garlic, Parmesan cheese, salt, and pepper. With the machine running, slowly add 1/3 cup of the olive oil and continue to mix until well combined, 1 to 2 minutes. Season with more salt and pepper, if needed.
From fooddiez.com
From fooddiez.com
THE SIMPLE PEA CROSTINI RECIPE YOU'LL MAKE ALL SUMMER LONG
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 until well-combined, but not overly smooth. Scrape down the sides as needed.
From camillestyles.com
From camillestyles.com
PEA PESTO CROSTINI WITH PROSCIUTTO - A BEAUTIFUL PLATE
Prepare Baguette Toasts: Preheat the oven to 375°F (190°C) with a rack in the center position. Place the slices on a large baking sheet and toast for 10 to 15 minutes (flipping halfway through) or until golden brown. Remove and allow to cool. Prepare Pesto: Bring a large pot of generously salted water to a boil.
From abeautifulplate.com
From abeautifulplate.com
PEA PESTO CROSTINI - THE TASTY BITE
With the machine running, slowly add the olive oil until well incorporated, about 1 to 2 minutes. Season with salt and pepper. Toast baguette slices under broiler or on a grill pan until golden brown on both sides. Spread about 1 tablespoon of the pesto on each of the toasts. Top with parmesan cheese shavings if desired and serve.
From thetastybiteblog.com
From thetastybiteblog.com
CROSTINI WITH FRESH PEA PESTO - A WHISK AND TWO WANDS
Preheat oven to 400F. Slice bread about 3/8" thick and lay in a single layer on baking sheets. Brush, or spray, bread lightly with olive oil. Bake bread for about 15 minutes until toasted and golden brown.
From awhiskandtwowands.com
From awhiskandtwowands.com
CREAMY PEA CROSTINI WITH PANCETTA - RACHEL COOKS®
Fry pancetta until crispy, stirring frequently, about 6 minutes. Remove to paper towel lined plate to drain. 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 …
From rachelcooks.com
From rachelcooks.com
EASY PEA PESTO - 3 WAYS - PASTA, DIP, SPREAD - 3 MINUTE RECIPE
Place all the ingredients in a food processor. Blitz until smooth. If you want a more liquid consistency add a little more oil. Store in an airtight container for 3 days in the fridge.
From mykidslickthebowl.com
From mykidslickthebowl.com
PIN ON LET'S ENTERTAIN! - PINTEREST
Pea Pesto Crostini. 146 ratings · Vegetarian · Serves 4-6. Food Network. 3M followers . Giada De Laurentiis. Sauce Au Pesto Crémeuse. Creamy Pesto Sauce. Pesto Hummus. Basil Pesto. Food Network Recipes. Food Processor Recipes. Gastronomia. Gourmet. More information.... Ingredients. Produce. 8 Cherry tomatoes. 1 Garlic clove. 1 (10-ounce) package Peas, frozen. …
From pinterest.com
From pinterest.com
PEA PESTO CROSTINI RECIPE - EPICURIOUS
Step 1. For the pea pesto: Pulse together in a food processor the peas, garlic, Parmesan cheese, salt, and pepper. With the machine running, slowly add 1/3 cup of the olive oil and continue to mix ...
From epicurious.com
From epicurious.com
CHEERS TO THE WEEKEND: PEA PESTO CROSTINI - THE CANDID APPETITE
Preheat oven to 375 degrees F. To make the pesto, combine the peas, basil, garlic, lemon zest, lemon juice, pistachios, olive oil, salt and pepper in a food processor and pulse until completely smooth. It'll take a few minutes. Taste and adjust seasonings accordingly. Set aside.
From thecandidappetite.com
From thecandidappetite.com
EASY PEA PESTO CROSTINI RECIPE - RECIPELAND.COM
To make 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 2 minutes. Arrange the bread to a serving platter and spread about 1½ tablespoons of the pea pesto evenly on each slice. Place tomato halves on top. Serve.
From recipeland.com
From recipeland.com
PEA BRUSCHETTA (PEA CROSTINI) - SPRINKLES AND SPROUTS
Pre-heat your broiler or grill. Drizzle the bread slices with the olive oil. Toast for 2-3 minutes a side until crisp and golden brown. Whilst the toast is still warm, use the half garlic clove to lightly rub the rough bread.
From sprinklesandsprouts.com
From sprinklesandsprouts.com
LIGHT PEA PESTO CROSTINI APPETIZER - KIM'S CRAVINGS
For the pea pesto, pulse together the peas, garlic, cheese, broth, salt and pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Taste and season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
From kimscravings.com
From kimscravings.com
VEGAN PEA PESTO CROSTINI WITH MINT - EATING WORKS
Instructions. Combine Peas, Lemon juice, salt and olive oil in the food processor. Pulse until the texture is crumbly but not completely smooth. Transfer to a tupperware and stir in pumpkin seeds. Toast bread slices in the toaster oven until crispy. Top the crostini with two tablespoons of pea pesto.
From eatingworks.com
From eatingworks.com
GREEN PEA PESTO CROSTINI WITH PROSCIUTTO RECIPE | MYRECIPES
Spread pea mixture evenly over toasted baguette slices. Top each slice with 1 teaspoon ricotta cheese and 1 piece of prosciutto. Sprinkle evenly with black pepper. Top each slice with 1 teaspoon ricotta cheese and 1 piece of prosciutto.
From myrecipes.com
From myrecipes.com
GREEN PEA, BASIL AND MINT CROSTINI RECIPE - A WELL SEASONED KITCHEN
Instructions. In a food processor combine the peas, jalapeno pepper, basil, mint, olive oil and ricotta cheese. Process until creamy. Season to taste with salt and pepper. Cover and refrigerate for at least 30 minutes up to 8 hours, to allow the flavors to blend.
From seasonedkitchen.com
From seasonedkitchen.com
SWEET PEA CROSTINI [VEGAN, GLUTEN-FREE] - ONE GREEN PLANET
Preheat oven to 350ºF. Cut a French baguette into 24 1/4-inch slices. Using 1/4 cup of the olive oil, lightly brush both sides of each bread slice with the olive oil.
From onegreenplanet.org
From onegreenplanet.org
FEEDING THE FOODIE: PEAS PESTO CROSTINI - BLOGGER
And I'm not even a green peas person. I eat them, and I tell my 2 year old that he has to eat his peas, but who am I kidding, I avoid them and fish them out of my meals when he isn't looking. I first ate this crostini at a new year's party and when I heard it was green peas, I was going to give it a pass. But I suppose I was being polite,and I ...
From feedingthefoodie.blogspot.com
From feedingthefoodie.blogspot.com
RECIPE OF THE DAY: GIADA'S PEA PESTO CROSTINI | GIADA AT HOME
Giada tops crostini with cherry tomatoes and a pesto made of sweet peas.Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/38hJ5nwBe Gi...
From youtube.com
From youtube.com
You'll also love