Two beautiful things about this crostini antipasto: the color and the ease of preparation. Frozen peas work fine for this recipe, as long as they are thoroughly thawed and drained of any liquid. If you can find fresh spring peas already shelled, then by all means use fresh.
1 baguette for the crostini
2 full cups peas
1/2 cup grated Parmigiano
1/4 cup olive oil
2 tablespoons mascarpone (or crème fraîche)
1 teaspoon salt
1/2 teaspoon pepper plus fresh ground black pepper for serving
Start with the pesto. Place the peas, the cheese, the cream, salt, and pepper in a food processor and pulse on high until well combined. Turn the processor to low and slowly pour in the olive oil. The pesto will thicken and get creamy. Correct for salt, keeping in mind peas are naturally sweet and you should not try to compensate for this. Set the pesto aside. Slice the baguette into rounds and grill on both sides over a grill fire or in a grill pan. Serve the pesto at room temperature with a final dusting of Parmigiano and fresh ground black pepper.