728x90 AdSpace

  • Latest News

    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.

    Pesto tomatoes on parmesan crisps RecipeAs 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
    • Blogger Comments
    • Facebook Comments


    Post a Comment

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