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    Friday, January 01, 2016

    Pesto tomatoes on parmesan crisps Recipe

    Pesto tomatoes on parmesan crisps Recipe

        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
        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.

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    Item Reviewed: Pesto tomatoes on parmesan crisps Recipe Rating: 5 Reviewed By: Mrs. Chef
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