Fennel And Radish With Fresh Pea Cheve Pesto Crostini

• Pea Chevre Pesto
• 1/2 cup Fresh Pea Pods - shelled
• 1/4 cup Raw Walnuts
• 1/4 cup Chevre Cheese
• 2 tablespoons Extra Virgin Olive Oil
• 1 tablespoon Fresh Squeezed Lemon Juice
• 1 Clove Garlic
• 1/4 Sea Salt
• Salad
• 1 Fennel Bulb
• 1/2 cup Fennel Stalks - thinly sliced
• 3/4 cup French Breakfast Radishes - thinly sliced or regular - thinly sliced and quartered
• 3/4 cup Pea Chevre Pesto
• 1 Wedge Manchego - shavings
• 1 French Baguette - 20 slices
• 1/4 cup Extra Virgin Olive Oil - or as needed
• to taste Scallion Micro Sprouts or Scallion Onions (thinly sliced) - to taste

1. Start by making the pesto.
2. Remove peas from the pods and measure.rnIn a food processor or blender; add the peas, measure and add all other ingredients, puree until smooth and set aside.
3. Cut the stalks off the fennel bulb, then cut the bulb in half and cut out the core. Cut the fennel bulb into 8 wedges, thinly slice and add to a medium size bowl.rnSlice the fennel stalks into thin slices, measure and add to the bowl.rnThinly slice the radish and add to bowl. (If using regular radishes, thinly slice and quarter).rnAdd the pesto to the fennel and mix well.
4. Slice the bread into 1/2 inch slices.rnrnPlace on to baking sheet and with a pastry brush, coat both sides with olive oil. (or use your fingers)rnrnPut on the top shelf of your oven and broil for 1 minute on each side. Make sure to watch them closely, they can burn fast.rnrnI usually put the timer on but still check on them. You want them just golden.
5. Turn oven to 350 degrees.rnrnScoop up a tablespoon of the salad and spread onto the crostinis and place them on a baking sheet. Using a vegetable peeler, shave the manchego into slices, two for each crostini and put into the oven for 3 - 4 minutes to melt the cheese. I check on them every minute.rnrnTop them with the micro scallion sprouts or scallion slices.

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Taken from food52.com/recipes/36120-fennel-and-radish-with-fresh-pea-cheve-pesto-crostini (may not work)