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
Servings: 8
Calories: 434kcal
Ingredients
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
Instructions
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.
Nutrition
Calories: 434kcal | Carbohydrates: 163g | Protein: 57g | Fat: 9g | Saturated Fat: 2g | Sodium: 343mg | Fiber: 13g | Sugar: 8g
