Sweet Pea Pesto Crostini

• 12 ounces fresh or frozen peas, thawed
• 4 garlic cloves, halved
• 1 teaspoon rice vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon lemon-pepper seasoning
• 3 tablespoons olive oil
• 1/4 cup shredded Parmesan cheese
• 1/3 cup vegetable broth
• 1 whole wheat French bread demi-baguette (about 6 ounces and 12 in. long)
• 2 cups cherry tomatoes (about 10 ounces), halved or quartered

1. Preheat broiler. Place peas, garlic, vinegar, salt and lemon pepper in a blender or food processor; pulse until well blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Add broth; pulse until mixture reaches desired consistency.
2. Cut baguette into 20 slices, each 1/2 in. thick. Place on ungreased
3. . Broil 4-5 in. from heat until golden brown, 45-60 seconds per side. Remove to wire rack to cool.
4. To assemble crostini, spread each slice with about 1 tablespoon pesto mixture; top with tomato pieces.

frozen peas, garlic, rice vinegar, salt, lemonpepper seasoning, olive oil, parmesan cheese, vegetable broth, whole wheat french bread, cherry tomatoes

Taken from www.tasteofhome.com/recipes/sweet-pea-pesto-crostini/ (may not work)