Up your healthy appetizer game and make this veggie-topped crostini recipe instead of go-to bruschetta. If you can't find tarragon, any soft herb, such as basil or dill, works well too.

EatingWell Test Kitchen
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Ingredients

Crostini

Peas

Directions

  • To prepare crostini: Position racks in upper and lower thirds of oven; preheat to 350 degrees F. Arrange bread on 2 large rimmed baking sheets. Brush both sides of bread with oil; season one side with 1/2 teaspoon salt and pepper. Bake the crostini, turning them over and rotating the pans top to bottom halfway through, until toasted, 15 to 20 minutes. Cool completely on the pans.

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  • To prepare peas: Meanwhile, bring a medium saucepan of water to a boil over high heat. Add peas and cook until tender, about 3 minutes. Drain immediately.

  • Cook pancetta in a large skillet over medium heat, stirring frequently, until crisp, 5 to 6 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate. Reserve 1 teaspoon of the drippings in the pan.

  • Cook shallot in the drippings for 30 seconds. Add the peas and pancetta along with oil, tarragon, lemon zest, salt and pepper. Cook, stirring occasionally, until heated through, 1 to 2 minutes. Remove from heat. Lightly crush the peas with a fork and stir to combine.

  • Spread about 1 teaspoon of goat cheese on each crostini. Top with a generous 1 teaspoon of the pea mixture. Serve immediately.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

154 calories; 9.4 g total fat; 10 mg cholesterol; 285 mg sodium. 12.3 g carbohydrates; 6.7 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
01/18/2017
easy yet impressive. and delicious! Read More