It’s my unspoken mandate to write mainly about baking and pastries, although I do veer off track now and again, and this is one of those times because I just can’t resist.
While planning for a barbecue at our house this summer, I decided to add something new to the tried-and-true mix of hummus and kebab that appear at every gathering.
I made hummus, yes, but I also made Giada’s pea pesto crostini. I had all the ingredients on hand and I was able to whip it up in a jiffy even though I also had to make several other dishes for our lunch.
And you know what? I had loads of hummus left over, but only two of the pea pesto crostini weren’t wolfed down.
I made this recipe from Giada’s book “Giada at Home”, which I reviewed here, but you can also find it on the Food Network website here.
I submitted this post to Brenda’s Canadian Kitchen’s Cookbook Sundays.
Would I make this again? There is no question I will. I had leftover pea pesto in a bowl when I ran out of the baguette slices, and I couldn’t resist spooning the rest into my mouth. Our guests were raving about this, and it was so easy, and so beautiful against a white platter that it is a no-brainer summer recipe.
Grade: Five stars out of five. I wholeheartedly back this recipe, despite some lacklustre comments on the Food Network website. If you don’t like it, or you can’t make it, you should really leave this blog and go elsewhere. I’m serious.