Pea Pesto and Cherry Tomatoes Crostini

• 10 ounces peas, frozen defrosted, 1 package
• 1 clove garlic or more as needed
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated
• 1 x salt to taste
• 1 x black pepper freshly ground, to taste
• 1/4 cup olive oil, extra-virgin or more as needed
• 8 slices bread, french baguette or ciabatta bread, cut into 1/2-inch thin
• 1/4 cup olive oil, extra-virgin or more as needed
• 8 each cherry tomatoes halved, or more as needed

1. To make the pea pesto:
2. Add the peas, garlic, parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor, process until well blended.
3. With the machine running, gradually pour in the olive oil until well mixed, about 2 minutes.
4. Season with salt and pepper, if desired.
5. Transfer to a small bowl and set aside.
6. To make the crostini:
7. Preheat a stovetop griddle or grill pan on medium-high heat, or an oven to 350F (180C).
8. Brush extra-virgin olive oil on both sides of the sliced bread and grill or toast until golden, about 2 minutes or toast in the oven for about 12 to 15 minutes.
9. Place the bread to a serving platter and spread about 1 1/2 tablespoons of the pea pesto on each slice.
10. Arrange tomato halves on top and serve.

peas, clove garlic, parmesan, salt, black pepper, olive oil, bread, olive oil, tomatoes

Taken from recipeland.com/recipe/v/pea-pesto-cherry-tomatoes-crost-51877 (may not work)