Pea Pesto Crostini

Nothing epitomizes spring cuisine more than a table filled with fresh, colorful vegetables.  So, when I was delegated appetizer duty for my mom’s Easter dinner, I knew that this recipe for pea pesto crostini would be a definite crowd pleaser.  Unlike traditional pesto made with pine nuts, basil and olive oil, this alternative is light, clean and easy.  It takes a mere twenty minutes to whip up and all it involves is a food processor and a baking sheet.  You can either grill the bread in a pan or pop it in the oven at 400 degrees for about ten minutes until it turns a golden hue.  Once you spread this creamy concoction over the warm bread, it will be hard to stop at just one…especially when it’s topped with juicy, sweet cherry tomatoes.  I enjoyed several accompanied by a lovely glass of Rose.  But, I disciplined myself to stop once I spotted the chocolate cake my brother brought from Magnolia Bakery.  Well worth saving room for on any occasion.