Pea and Mint Pesto Crostini
Dina Deleasa Gonsar is a cookbook author, podcast host, lifestyle television personality, and creator of "DishItGirl." Her debut cookbook, At the Kitchen Sink, came out this past April. You may see her cooking on the Today Show recently, or spotted her on Guy's Grocery Games. However, her favorite place to be is in her kitchen cooking Sunday dinner for her family.
- Snack
Bright green, faintly sweet, and built on a loaf you already have.
This recipe is as bright as it is earthy in flavor. The Mascarpone cheese helps the peas and the mint come together in a creamy consistency that is gently flavored with lemon, garlic, and olive oil. Spread onto crispy pieces of crostini to compliment the creamy texture of the pea pesto. Rubbing the raw garlic clove across the hot toast rather than blending it in also leaves a softer, sweeter garlic note than you’d get from the food processor.
Nutrition (per serving)
| Calories | 145 |
|---|---|
| Protein | 3g |
| Carbs | 12g |
| Fat | 9g |
Ingredients
Pea and Mint Pesto
| Organic peas | ½ cup |
|---|---|
| Mascarpone cheese | ⅓ cup |
| Mint leaves, packed | ¼ cup |
| Garlic clove, roughly chopped | 1 |
| Lemon juice | 1 tbsp |
| Olive oil | 1 tbsp |
| Grated Parmesan cheese | 1 tbsp |
| Kosher salt | ⅓ tsp |
| Pepper | ⅓ tsp |
| Optional: Radishes, thinly sliced | 2 |
For the crostini
| French baguette, sliced about ½ inch thick | As needed |
|---|---|
| Garlic clove, halved | 1 |
| Olive oil | 2 tbsp |
Step-by-Step Instructions
1 Heat the oven
For the crostini: Preheat the oven to 400 degrees.
2 Arrange the bread
Place the slices of bread on a baking sheet lined with parchment paper.
3 Rub with garlic
Cut the garlic clove in half, rub the cut side of the clove onto the top of each piece of bread.
4 Toast
Brush tops of bread with olive oil and place in the oven for about 10 minutes, until they become golden brown. Remove from oven and let cool.
5 Blend the pesto
Meanwhile, in the bowl of a food processor fitted with an S blade, add the Green Valley Organic Peas, mascarpone cheese, mint leaves, garlic, lemon juice, olive oil, Parmesan cheese, kosher salt, and pepper.
6 Top each slice
Add 1-2 tablespoons of the prepared pea pesto to each slice.
7 Garnish
Top with radish slices, and a drizzle of olive oil if desired.
Notes & Tips
- Why mint and lemon: Using fresh mint and lemon helps brighten up the flavor of the peas and the richness of the mascarpone cheese.
- Serving: Spoon the pesto on top of the bread right before serving or let people add their desired amount by serving the toasts on a platter alongside a bowl of the pesto.
- Make it ahead: You can make the pesto ahead of time and store in an airtight container. This pesto also works really well tossed into warm pasta!
Dina Deleasa Gonsar is a cookbook author, podcast host, lifestyle television personality, and creator of "DishItGirl." Her debut cookbook, At the Kitchen Sink, came out this past April. You may see her cooking on the Today Show recently, or spotted her on Guy's Grocery Games. However, her favorite place to be is in her kitchen cooking Sunday dinner for her family.
