Crostini with pea pesto

Ingredients:

Crostini

• 8 slices (1 cm thick) whole grain baguette or ciabatta, preferably day-old, *see Note
• 1/3 cup olive oil
• 8 cherry tomatoes, halved, or 1 small tomato, diced

Pesto

• 1 bag (280 g) frozen green peas, thawed
• 1 clove of garlic
• 0.5 tbsp. grated parmesan
• 1 teaspoon coarse salt + more to taste
• 1/4 tsp ground black pepper + more to taste
• 1/3 cup olive oil

Preparation:

1. Pea pestoIn a food processor, pulse the peas, garlic, Parmesan, 1 tablespoon salt, and 1/4 teaspoon black pepper. With the processor running, slowly pour in the olive oil and pulse for another 1-2 minutes. Season with salt and pepper to taste, if needed. Transfer to a small bowl.
2. CrostiniHeat a griddle or grill pan over medium-high heat. Brush both sides of the bread slices with olive oil and cook until golden brown, about 1-2 minutes. Transfer the bread to a clean surface and spread each slice with 1-2 tablespoons of the prepared pea pesto.
3. Top with tomato halves and serve with pea soup appetizer.
   
   Note *
   
   If you don't have any day-old bread on hand, you can dry out fresh bread by placing the slices in an oven preheated to 150°C for about 5 minutes.