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Fennel Radish Manchego Crostini with Fresh Pea Pesto - CaliZona

Approx. 20 Crostini

Ingredients

Pesto

  • 3/4 Pound 1/2 cup shelled peas Fresh Pea Pods
  • 1/4 Cup Raw Walnuts
  • 1/4 Cup Chevre Cheese
  • 1/4 Cup Manchego
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1 Clove Garlic
  • 1/4 Teaspoon Sea Salt

Salad

  • 1 Fennel Bulb Cut in half cut out the core and cut into 8 segments
  • 1/2 Cup Fennel Stalks – thinly sliced
  • 3/4 Cup French Breakfast Radishes – thinly sliced or regular – thinly sliced and quartered
  • 3/4 Cup Pea Chevre Pesto
  • 1 Wedge Manchego – shavings
  • 1 French Baguette – 20 slices
  • 1/4 Extra Virgin Olive Oil – or as needed

Garnish

  • Pea Shoots– to taste

Instructions

Pesto

  1. Start by making the pesto.
  2. Remove peas from the pods and measure.
  3. In a food processor or blender; add the peas, measure and add all other ingredients, puree until smooth and set aside.

Veggie Mix

  1. Cut the stalks off the fennel bulb, then cut the bulb in half and cut out the core.
  2. Cut the fennel bulb into 8 wedges, thinly slice and add to a medium-size bowl.
  3. Slice the fennel stalks into thin slices, measure and add to the bowl.
  4. Thinly slice the radish and add to bowl. (If using regular radishes, thinly slice and cut into quarters.
  5. Add the pesto to the fennel and mix well.

Crostini

  1. Slice the bread into 1/2 inch slices.
  2. Place on to a baking sheet and with a pastry brush, coat both sides with olive oil. (or use your fingers)
  3. Put on the top shelf of your oven and broil for 1 minute on each side. Make sure to watch them closely, they can burn fast.
  4. I usually put the timer on but still check on them. You want them just golden.
  5. Turn oven to 350 degrees.
  6. Scoop up a tablespoon of the veggies and spread onto each crostini and place them on a baking sheet.
  7. Using a vegetable peeler, shave the manchego into slices, two for each crostini and put into the oven for 3 – 4 minutes to melt the cheese. Check on them every minute.
  8. Top them with the pea shoots.