Pea Pesto Crostini

These simple Pea Crostini make a wonderful addition to a meal or served as a fresh and easy appetizer. The ciabatta toast is spread with nurishing pea pesto then drizzled with extra virgin olive oil (EVOO). Finally, garnish each slice with sliced cherry tomatoes and an additional sprinkle of Parmesan cheese.

Ingredients

For Pesto:

1 10-ounce package frozen organic peas

1 clove garlic

1/2 cup vegan grated Parmesan

1 tsp. sea salt

1/4 tsp. black pepper

3 Tbsp. EVOO

1/4 cup vegetable broth

For Crostini:

8 (1/2 inch thick) slices whole grain baguette or ciabatta bread

1/3 cup EVOO

8 cherry tomatoes halved

Directions

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 and veggie broth until well combined about 2 minutes. (See note.) Taste and season with additional salt and pepper in needed. Transfer to a small bowl.

For the crostini: Preheat a stovetop griddle on medium-high heat. Brush both sides of the bread with olive oil. Grill until bread is golden, about 1-2 minutes, watching carefully so they do not burn. Transfer the bread to a clean surface and spread about 2 tablespoons of the prepared pesto on each side. (The amount of the pesto depends on the size of the bread.)

Top with tomato halves.

Note: For a smoother consistency, replace the 3 Tbsp. and 1/4 cup of veggie broth with 1/3 cup of EVOO.