Pesto tomatoes on parmesan crisps Recipe
Ingredients
24 cherry tomatoes (about 2 punnets)
1/3 cup (80ml) extra virgin olive oil
1 cup (80g) finely grated parmesan, plus 1 tablespoon extra
1/4 cup basil leaves, plus leaves to garnish
1 tablespoon toasted pine nuts
1/2 garlic clove, finely chopped
Pesto tomatoes on parmesan crisps Recipe
Method
Step 1
Preheat the oven to 160°C.
Step 2
Place the tomatoes on a baking tray, drizzle with 1 tablespoon oil and season. Roast for 15-20 minutes until tomatoes start to collapse. Allow to cool.
Step 3
Increase oven to 180°C and line 2 trays with baking paper. Spoon 1 1/2 teaspoons cheese in a 3cm round cutter on a tray and gently pat down the cheese. Repeat with the remaining cheese to make 24 discs, allowing room to spread. Bake for 5-7 minutes until lightly golden. Cool on trays to room temperature.
Step 4
Meanwhile, place basil, pine nuts, garlic and extra parmesan in a small food processor, then whiz until finely chopped. With the motor running, add remaining 1/4 cup olive oil in a steady stream until combined. Alternatively, pound in a mortar and pestle until you have a coarse paste.
Step 5
Place the crisps on a platter, top with pesto, tomatoes and basil, then serve.
As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior design, furniture decoration ideas, best food recipes, and effective beauty care recipes.
Please Check our Disclaimer and Privacy Page.This topic brought to you from taste.com
0 comments:
Post a Comment