While waiting in line they passed out little cups of cappuccino and espresso then then came around with a sample of one of the recipes in Giada’s new book. I’ve posted the recipe below.
The nice thing about Giada is she stopped to talk to everyone. I had questions in my head for her and prayed I wouldn’t say anything stupid then blurted out how gorgeous she is in person. Oh geez, at least she was sweet about it and said “oh wow you’re so sweet” I then made it up by saying something a little more smart like how inspired I am by women like her in the industry. I did shake her hand and I think that threw her off a little, but I didn’t want to push it and ask her to hug me. 🙂
(Adapted from Giada At Home)
1 garlic clove
1/2 cup freshly grated parmesan cheese
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2/3 cup olive oil
8 (1/2 inch thick) slices whole-grain baguette or ciabatta bread, preferable day-old
8 cherry tomatoes, halved, or 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 combined, 1 to 2 minutes. Season with more salt and pepper, if needed. Transfer to a small bowl and set aside.
For the crostini: Preheat a stovetop griddle or gill 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 2 tomato halves and serve.