Ingredients
12 ounces fresh or frozen peas, thawed4 garlic cloves, halved1 teaspoon rice vinegar1/2 teaspoon salt1/8 teaspoon lemon-pepper seasoning3 tablespoons olive oil1/4 cup shredded Parmesan cheese1/3 cup vegetable broth1 whole wheat French bread demi-baguette (about 6 ounces and 12 in. long)2 cups cherry tomatoes (about 10 ounces), halved or quartered
Preparation
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.
Cut baguette into 20 slices, each 1/2 in. thick. Place on ungreased baking sheet. Broil 4-5 in. from heat until golden brown, 45-60 seconds per side. Remove to wire rack to cool.
To assemble crostini, spread each slice with about 1 tablespoon pesto mixture; top with tomato pieces.
