Pesto And Roast Tomato Crostini With Balsamic Glaze Recipes

PESTO AND ROAST TOMATO CROSTINI WITH BALSAMIC GLAZE

Steps:

• Preheat oven to 400F.
• Toss the tomatoes in olive oil and season lightly with salt & pepper. Roast in the oven at 400F for about 10 minutes, or until tomatoes start to split and release juices.
• Brush the baguette slices with olive oil and toast in the oven at 400F for about 3 minutes. Remove from heat.
• Combine all the ingredients for the pesto in a small food processor, and pulse for a few seconds until well combined. Taste and see if more salt or lemon juice is needed.
• To assemble the crostini: add about 1/2 - 3/4 teaspoon pesto to each slice of toasted baguette. Top each crostini with 2-3 burst tomatoes. Drizzle with balsamic glaze. Serve warm immediately.

CROSTINI WITH MASCARPONE, GRILLED SCALLION, TOMATO AND BALSAMIC GLAZE

Steps:

• Preheat the grill to high heat.
• Brush the bread with olive oil and sprinkle with salt and pepper, to taste. Put on the grill and cook until lightly toasted. Brush the tomatoes with canola oil and grill until slightly charred. Remove and coarsely chop. Remove the bread from the grill and spread the slices with mascarpone. Season with salt and pepper, to taste. Put the bread back on the grill over indirect heat to warm the cheese. Remove the crostini from the grill to a serving platter and top with the tomato and scallions. Drizzle with balsamic glaze, sprinkle with more salt and pepper, to taste, and serve.

TOMATOES ROASTED WITH PESTO

Steps:

• Preheat the oven to 425 degrees.
• Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
• Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
• Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

PESTO AND TOMATO CROSTINI

Steps:

• Heat oven to 375°F. Place bread slices on ungreased cookie sheet.
• Spread each slice bread with a scant tablespoon of the pesto. Top with tomatoes; sprinkle with cheese.
• Bake about 8 minutes or until hot and cheese is melted.

ROAST TOMATOES WITH PESTO

Steps:

• Heat oven to 190C/fan 170C/gas 5. Halve the tomatoes and arrange them in a single layer, cut side up in a roasting tin.
• To make the pesto: put the basil, pine nuts and garlic in a food processor and whizz to a paste. With the motor running, drizzle in the oil. Transfer to a bowl, stir in the parmesan, then season to taste. Spoon about 2 tsp pesto over each tomato, then roast for 20 mins, until the tomatoes are tender. Serve with grilled lamb and a crisp green salad.

CLASSIC PESTO

Steps:

• Place the basil, cheese, garlic and salt in a food processor; cover and pulse until chopped. Add nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the freezer up to 1 year.