Pea Pesto Crostini

This is the freshest crostini. It blends some of my favorite ingredients and then liberally spreads them upon tiny toast. Not much could better or more satisfying.

As with most bruschetta and crostini the ingredients are few so it is of utmost importance that they are of the best quality since you can really taste each flavor--none are concealed.

I love frozen organic green peas. They are harvested at peak season and frozen promptly after harvest. You really can't get much fresher than that.

In Seattle I haven't been able to find really tasty little tomatoes until at least May. I found these lovely and delicious heirloom cherry tomatoes at my co-op. The kids eat them like candy.

This is a great recipe to whip up on short notice since the ingredients are staples you are likely to have on hand. And it really, really is beautiful, bright and ever so delicious.

Pea Pesto Crostini

very slightly adapted from Giada De Laurentiis

• 1 (10-oz) package frozen peas, thawed
• 1 garlic clove
• 1/2 c. freshly grated Parmesan cheese
• 1 tsp salt, plus more to taste
• 1/4 tsp freshly ground pepper
• 1/4 c olive oil
• 1/2 inch thick slices of whole-grain baguette or ciabatta bread (day-old works best)
• 1/2 c. cherry tomatoes, halved

For the pea pesto: Pulse together in a food processor the peas, garlic, Parmesan cheese, salt and pepper. While running the processor, slowly add the olive oil (this could take more or less than the 1/4 cup--so blend until a nice spreading consistency is formed--use your good judgement). Mix until well combined but not pureed.

For the crostini: Brush both sides of crostini with more olive oil and grill bread on griddle, grill pan or even an outdoor grill until golden (about 1 to 2 minutes per side). Transfer the bread to a platter and spread 1 to 2 Tbl of the pesto on each crostini slice. Top with tomatoes and eat!