PEA CROSTINI
An easy pea crostini recipe with fresh spring peas, creamy feta, and fresh dill. The perfect elegant appetizer or side for spring and summer!
Provided by Erin Clarke / Well Plated
Categories Appetizer
Time 20m
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, then arrange baguette slices on top in a single layer. Bake until the slices are toasted and golden around the edges, about 10 minutes. Remove from the pan and set aside.
- Bring a large pot of salted water to a boil. Add the peas and quickly blanch, 1 minute for fresh peas or 2 minutes for frozen. Drain peas and transfer to a bowl.
- Add the olive oil, lemon juice, salt, and red pepper flakes, then mash with the back of a fork. Stir in the dill, then the feta.
- Top each crostini with a few tablespoons of the pea mixture and serve.
Nutrition Facts : ServingSize 1 (of 12), Calories 62 kcal, Carbohydrate 8 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 4 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
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:
- 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.
SWEET PEA CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the Sweet Peas: Warm the chicken broth and red pepper flakes in a medium
- saucepan over medium-high heat until the broth boils. Add the frozen peas and cook until the peas are tender, about 5 minutes. Drain the peas in a mesh sieve.
- Place the peas in a food processor with the mint, salt, and pepper. Puree the pea mixture. Place the pea puree in a medium bowl and refrigerate until cool, about 30 minutes.
- Meanwhile, for the crostini: Preheat the oven to 375 degrees F. Place the baguette slices on a parchment paper-lined baking sheet in a single layer. Bake in the oven until toasted and golden around the edges, about 10 minutes. While the crostini are still warm, drizzle the tops with extra-virgin olive oil. Using a whole clove of garlic in your fingertips, rub the top of the crostini a few times to give a hint of garlic.
- To finish, whip the cream until stiff peaks form. Fold the whipped cream into the pea puree. Top each of the crostini with about 1 tablespoon of pea puree. Sprinkle with a bit of the diced prosciutto. Serve immediately.
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.
PEA AND MINT PESTO CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield about 16 crostini
Number Of Ingredients 10
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.
SPRING PEA CROSTINI
Peas are an amazing power veggie full of flavor and nutrients. Use them with parsley for a colorful and crunchy topping on toast. -Ana Maria Avellar, Newport Beach, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 40 appetizers.
Number Of Ingredients 10
Steps:
- Preheat broiler. Place baguette slices on ungreased baking sheets. Broil 3-4 in. from the heat 1-2 minutes or until golden brown., In a large saucepan, bring 6 cups salted water to a boil. Add peas; cook, uncovered, 3-4 minutes or just until tender. Drain., Place peas and parsley in a food processor; process until chopped. Add yogurt, 3 tablespoons oil, garlic, salt and pepper; process just until blended., To serve, spread pea mixture over baguette slices. Drizzle with remaining oil; top with cheese and basil.
Nutrition Facts : Calories 43 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 65mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
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