Pesto Di Noci Tartine Food
ANCHOIADE TARTINE
Assemble a quick holiday appetizer with anchovies, butter, and briny caper berries atop ciabatta toast. This recipe is from chef Jody Williams. Also try: Pesto di Parma Tartine, Pesto di Noci Tartine
Provided by Martha Stewart
Yield Makes 12
Number Of Ingredients 5
Steps:
- Spread butter on toasts. Top with anchovies and season with salt; garnish with caper berries.
PESTO DI NOCI TARTINE
Italian-style tartines from chef Jody Williams are perfect finger foods for entertaining. Also try: Anchoiade Tartine, Pesto di Parma Tartine
Provided by Martha Stewart
Yield Makes 12
Number Of Ingredients 7
Steps:
- Place sun-dried tomatoes in a small bowl; add enough warm water to cover and let stand 30 minutes. Drain and finely chop.
- In a large bowl, mix together walnuts, cheese, thyme, and garlic. Working in batches, pass mixture through the medium die on a meat grinder into a bowl, adding olive oil as you grind mixture; the texture should be like coarse sand. Drizzle mixture with more olive oil, if necessary; stir to combine. Transfer to a small serving bowl and serve with toasts.
PESTO DI PARMA TARTINE
Top sliced toast with chef Jody Williams's savory prosciutto pesto for a satisfying appetizer or light lunch. Also try: Anchoiade Tartine, Pesto di Noci Tartine
Provided by Martha Stewart
Yield Makes 12
Number Of Ingredients 5
Steps:
- In a large bowl, mix together prosciutto chunks, cheese chunks, and sage leaves. Working in batches, pass mixture through the medium die on a meat grinder into a bowl, adding olive oil as you grind mixture; the texture should be like coarse sand. Drizzle mixture with more olive oil, if necessary; stir to combine. Transfer to a small serving bowl and serve with toasts.
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