pea pesto crostini - Cook with Gem

Ingredients

• Loaf of Ciabatta, sliced half an inch thick, ideally a day old
• 285g (10oz) frozen peas, defrosted
• 1 garlic clove
• A splash of white wine vinegar (or lemon juice)
• half a teaspoon Maldon sea salt, to taste
• freshly ground black pepper
• 50g or half a cup freshly grated Parmesan (plus extra to shave over at the end)
• 3 tablespoons good olive oil – something you’d use for a salad dressing