Pea Pesto Tomato Crostini
A twist on the classic tomato crostini with vibrant pea pesto! This pea recipe combination makes for a perfect and refreshing summer dish. #peapesto #tomatocrostini #pestocrostini #appetizerrecipes #snackrecipes
Prep Time10 minutes mins
Cook Time0 minutes mins
Total Time10 minutes mins
Course: Appetizer
Cuisine: American
Keyword: pea pesto, tomato crostini
Servings: 8
Calories: 434kcal
Pea Pesto
- 1.5 cups frozen peas, thawed
- 1/2 cup fresh basil
- 1 clove of garlic
- 1 lemon, juice and zest
- 1/2 cup ricotta cheese
- 3 tablespoons olive oil
- salt and pepper, to taste
- 8 slices sourdough bread, toasted
Balsamic Burst Cherry Tomatoes
- 1 tablespoon olive oil
- 1.5 cups cherry tomatoes
- 1 shallot, sliced
- 3 cloves of garlic, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh chopped basil
Pea Pesto
Place peas, basil, garlic, lemon juice and zest, ricotta cheese, olive oil, salt, and pepper in a food processor and blend until ingredients are fully combined and creamy.
Balsamic Burst Cherry Tomatoes
Heat a large non-stick skillet over medium-high heat with 1 tbsp of olive oil. Once the pan is hot add the tomatoes and cook undisturbed for 4-5 minutes, until they begin to burst. Add the shallot and garlic, toss, and cook for an additional 1-2 minutes. Remove the pan from the heat, add the balsamic vinegar and toss to coat.
Spread the pea pesto evenly over the toast and top with the balsamic burst tomatoes and fresh chopped basil.
Calories: 434kcal | Carbohydrates: 163g | Protein: 57g | Fat: 9g | Saturated Fat: 2g | Sodium: 343mg | Fiber: 13g | Sugar: 8g