Whew! I'm back. I went to LA for a few days to help some new parents and their nanny with their preemie triplets and my blog totally got away from me.
Here is a recipe that I made for an appetizer this Thanksgiving. It is SO easy to make and tastes fresh and delicious. It won't leave you feeling weighed down like so many holiday favorites. Also, it's Christmas colors! Very fun.
Cilantro Pesto Crostini
1 bag of frozen peas (defrost by running under warm water in a colander)
1 bunch of cilantro
2-3 cloves of garlic
3/4 cup of parmesan (1/2 cup will go in pesto and 1/4 cup to sprinkle on top)
1/3 cup olive oil
1 tsp salt
1 tsp black pepper
1 baguette or 2 ciabatta loaves
1/2 cup olive oil
salt and pepper
Thinly slice baguette or ciabatta.
Brush with olive oil.
Sprinkle lightly with salt and pepper
Bake in a 300 degree oven until bread reaches desired crispiness level.
Combine all pesto ingredients in food processor EXCEPT for 1/4 cup parmesan and cherry tomatoes.
Allow crostini slices to cool, then spread with pesto mixture.
Halve the cherry tomatoes and place one or two on top of each crostini.
Sprinkle with snow (parmesan cheese)