Pea Pesto Crostini
I don’t know about you, but I’m always on the lookout for new and exciting appetizers to cook. What usually ends up happening is that I invite some people over for dinner, especially over the weekend, and then when it comes to planning the menu, the starter is always the part where I struggle the most. I don’t know why, but I never know what to serve as soon as the guests arrive. These Pea Pesto Crostini are the way to go! A lot of the components can be made ahead of time and then just assembled right before serving at room temperature which makes it even better.
Pea Pesto Crostini
This Pea Pesto Crostini is the ultimate party appetizer. This is the recipe you pull out of your sleeve and serve to guests when you want to impress them!
Servings: 18
Equipment
- Baking sheet
- Food processor
Ingredients
Pea Pesto:
- 1 8oz bag frozen peas, thawed
- 1 cup fresh basil leaves
- 2 garlic cloves
- 1 small lemon zested and juiced
- 2 tablespoons pistachios
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
Crostini:
- 1/2 cup ricotta
- 1 garlic grated
- 1 tablespoon fresh lemon juice
- pinch of salt and pepper
- 1 French baguette thinly sliced
- 1/4 cup olive oil
- 1 ounce thinly sliced prosciutto torn into pieces
- 1/2 cup walnuts
- Kosher salt and coarse black pepper for topping
Instructions
- Preheat oven to 375°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.
- In a small bowl, combine the ricotta, garlic, lemon juice, and pinch of salt and pepper until smooth.
- Lay the baguette slices in a single layer on a baking sheet. Drizzle with about 2 tablespoons of olive oil and toast in the oven until lightly golden brown. To assemble the crostini, spread each toasted bread slice with pea pesto, ricotta, a piece of prosciutto, and a few walnuts. Drizzle them with olive oil and top with coarse salt and black pepper. Enjoy!
