Pea Pesto Crostini

300 grams frozen peas, thawed

1 garlic clove

1/2 cup grated Parmesan cheese

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/3 cup olive oil

1 baguette, cut into 1 cm slices

1 small tomato, diced

For the pea pesto: Pulse together in a food processor the peas, garlic, Parmesan cheese, salt, and pepper. With the machine running, slowly add 1/3 cup of the olive oil and continue to mix until well combined, Transfer to a small bowl and set aside.

For the crostini: Preheat a stovetop griddle or grill pan over medium-high. Brush both sides of each of the bread slices with the remaining 1/3 cup olive oil and grill until golden, 1 to 2 minutes. Transfer the bread to a platter and spread 1 to 2 tablespoons pesto on each slice. Top each crostini with tomato and serve.