Sweet Pea Pesto Crostini with Pea Shoot Microgreens and Radish:

Recipe by: Jennifer Bennett/ SLO Veg Recipe Creator
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Ingredients:
-1 16 oz bag frozen peas
-1/2 cup olive oil
-2 cloves of garlic
-1 lemon, juiced
-1/4 cup grated parmesan cheese
-salt and pepper to taste
-1 cup fresh basil
-1 sourdough baguette, cut into rounds
-olive oil for brushing
-pea shoots
-1-2 radish, thinly sliced
-cherry tomatoes
Directions: Preheat oven to 450. Line a baking sheet with parchment paper and brush each sourdough bread slice with olive oil. Lay out on a baking sheet and bake until crispy and golden brown, about 15 minutes. Meanwhile, in a food processor, add peas, 1/2 cup olive oil, garlic, lemon juice, parmesan cheese, basil and season well with salt and pepper. Blend until smooth.

Once the bread is done cooking, allow it to cool slightly. Spoon on the pea pesto mixture and top with radish, pea shoots, and cherry tomatoes. Enjoy!