Fresh Pea Hummus Crostini With Pea Tendril Garnish Recipes

PEA PESTO CROSTINI

Pea Pesto Crostini image

Provided by Giada De Laurentiis

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 (10-ounce) package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil
8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note
1/3 cup olive oil
8 cherry tomatoes, halved or 1 small tomato, diced

Steps:

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 until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.
Top with tomato halves and serve.
*Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

FRESH PEA HUMMUS CROSTINI WITH PEA TENDRIL GARNISH RECIPE - (4.3/5)

Fresh Pea Hummus Crostini With Pea Tendril Garnish Recipe - (4.3/5) image

Provided by á-174535

Number Of Ingredients 11

Ingredients

1 1/4 cups fresh shelled green peas (from 1 1/2 pounds peas in pod)
1 cup canned garbanzo beans, drained
1/4 cup fresh Italian parsley, chopped
1/4 cup plain whole milk yogurt
3 tablespoons green onion, chopped
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
3/4 teaspoon salt
25 thin baguette slices, toasted
2 tablespoons extra-virgin olive oil
1/2 cup pea tendrils (for garnish)

Steps:

Purée first 8 ingredients in processor until almost smooth. Brush toasts with olive oil and top with pea hummus. Garnish with pea tendrils.

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