Green Pea Crostini
Recipe: #26107
May 20, 2017
Categories: Side Dishes, Snacks, Cheese, Parmesan, Tomato, Appetizers, Peas, Baby Shower, Birthday, Brunch, Christmas Mothers Day, St Patricks Day, Low Cholesterol, Low Fat, Vegetarian, Fresh Tomatoes, Kosher Dairy, more
"This recipe is from Taste of Home by Amber Massey. It is a healthier version of a pesto recipe using veggie broth and going easy on the cheese. I can't believe how delicious this combination ingredients tastes Do not spread on the bread until just before serving. Try it I think you'll be as surprised as I was."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (56.5 g)
- Calories 79.2
- Total Fat - 2.9 g
- Saturated Fat - 0.6 g
- Cholesterol - 0.8 mg
- Sodium - 169.1 mg
- Total Carbohydrate - 10.6 g
- Dietary Fiber - 1 g
- Sugars - 1.6 g
- Protein - 2.7 g
- Calcium - 62.6 mg
- Iron - 0.8 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a blender or food processor combine the peas, garlic, rice vinegar, salr & lemon pepper. Pulse until well blended. Continue processing while slowly adding the oil in a steady stream
Step 2
Add parmesan cheese until just blended.
Step 3
Add broth, pulse until mixture reaches a spreadable consistency.
Step 4
Lightly toast both sides of the baguetts slices, cool.
Step 5
Spread each slice with the pesto mixture.
Step 6
Top with tomatoes & serve.
Tips
- Blender or Food processor
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