PESTO TOMATOES
A friend of mine makes these for me all the time and they are scrumptious! Make these ahead of time, and pop into the oven 15 minutes before guests arrive. The aroma will make their mouths water.
Provided by lovedody
Categories Appetizers and Snacks
Time 30m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.
- Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 4.8 g, Cholesterol 12.8 mg, Fat 8.7 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 3.3 g, Sodium 252.7 mg, Sugar 2.5 g
BASIL PESTO BREAD ROUNDS
A very easy, versatile recipe of a pesto topping on French bread slices. One of my most requested recipes! Great for potlucks or as an accompaniment to soup or salad meals. Try them with sun-dried tomato pesto!
Provided by Sherbg
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 18m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
- Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
- Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.
Nutrition Facts : Calories 375.4 calories, Carbohydrate 33.8 g, Cholesterol 15.8 mg, Fat 22.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 4.8 g, Sodium 648 mg, Sugar 1.7 g
BRUSCHETTA ROASTED TOMATO MOZZARELLA APPETIZER
This is such an easy appetizer! We love how the tomatoes are roasted in this recipe. It really brings out their sweetness and adds an extra layer of flavor. We can't wait to serve these at my next girls night!
Provided by Nor Mac
Categories Other Appetizers
Time 25m
Number Of Ingredients 15
Steps:
- 1. If making homemade pesto: Place basil leaves in food processor. Process until chopped. Add the olive oil, pine nuts, and garlic. pulse all together until smooth. Empty into a bowl. Stir in salt, pepper, and cheese.
- 2. Preheat oven to 400 degrees. Put tomatoes in a baking pan. Drizzle the olive oil, balsamic vinegar over tomatoes. Salt and pepper and add a little basil. Roast stirring occasionally for 10-20 minutes, or until they look well roasted, and soft. Remove from oven, put aside. Cover with foil to keep warm. Drizzle with a little more Balsamic optional.
- 3. Slice up some french bread, or Ciabatta bread to make baguettes. Toast slices. Use packaged Panetini Italian toast if desired. I especially like olive oil Ciabatta bread.
- 4. Place toasted baguettes or Panetini toast on cookie sheet. Spread a teaspoon or so of the pesto on tops of all of the bread. You just want to give it a little flavor. Place a piece of sliced mozzarella on each toast.
- 5. Put in oven on broil. Keep an eye on them. You just want the mozzarella to melt. Take out of oven place on a serving platter. Top each piece of toast with the roasted tomatoes and serve.
TOMATO PESTO
Chef Note: This is a great sauce for pasta salad because it's delicious at room temperature. You could also slather it on bruschetta, grilled fish or chicken. Or make a brunch dish by topping a thick slice of toast with proscuitto, a poached egg and a little of this summer pesto. In summer, when you can get your hands on vine-ripe tomatoes, you don't even need to peel them. To intensify the flavor, you can add a few oven-dried tomatoes. The pesto keeps several days in a tightly sealed container in the refrigerator.
Provided by Michael Chiarello : Food Network
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.
PESTO TOMATO TOAST
Make and share this Pesto Tomato Toast recipe from Food.com.
Provided by bert2421
Categories Lunch/Snacks
Time 18m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375.
- Place bread on ungreased sheet.
- Spread each slice with a scant tbsp of pesto.
- Top with tomato and sprinkle with cheese.
- Bake about 8 minutes or til hot and cheese is melted.
PESTO-GOAT CHEESE TOASTS
I came across this recipe years ago. Everyone who tries these little toasts absolutely loves them. The pesto is easy to find in the grocery store, and it blends beautifully with the tangy, creamy goat cheese. -Jennifer Kunz, Troy, Michigan
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 servings.
Number Of Ingredients 3
Steps:
- Preheat oven to 425°. Place bread slices on a baking sheet; top with cheese., Bake until cheese begins to brown and bread is toasted, 10-12 minutes. Top with pesto. Serve warm.
Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 181mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
TOMATO TOAST
Make and share this Tomato Toast recipe from Food.com.
Provided by weekend cooker
Categories Breads
Time 25m
Yield 8 toasts, 4 serving(s)
Number Of Ingredients 4
Steps:
- Broil baguette slices for 3 minutes.
- Melt the butter in a small skillet over medium-high heat.
- Add chopped tomato and saute for 2 minutes.
- Stir in chopped parsley.
- Serve over toasted baguette slices.
Nutrition Facts : Calories 391, Fat 3.9, SaturatedFat 1.6, Cholesterol 3.8, Sodium 672, Carbohydrate 74, Fiber 3.6, Sugar 4.5, Protein 15.5
GRILLED PESTO TOMATOES ON TOAST
It's colourful, full of flavour and low in fat - it could be the perfect quick snack
Provided by Good Food team
Categories Lunch, Snack, Supper, Vegetable
Time 9m
Number Of Ingredients 3
Steps:
- Halve the tomatoes. Thin the pesto sauce with a little water and brush half on the tomatoes. Cook under a hot grill for 5-7 mins until softened. At the same time, toast the slice of bread, then spread with the remaining pesto mix. Top with the hot tomatoes, squashing them slightly.
Nutrition Facts : Calories 237 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.01 milligram of sodium
PESTO EGG TOAST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Turn the oven to its broiler setting and position a rack in the middle of the oven.
- Add the pesto and red pepper flakes to a nonstick skillet over medium heat. Allow to heat for 1 minute. Crack the eggs into the pesto and cook to your liking, 4 to 7 minutes.
- Meanwhile, spread the sourdough with the garlic mayonnaise. Top with the cheese, then broil until toasted and the cheese has melted, 1 to 2 minutes.
- Top the toasted bread with the sliced tomato and basil leaves. Top with the eggs, then sprinkle with salt and pepper.
SUN-DRIED TOMATO PESTO
Steps:
- Gather the ingredients.
- Heat an oven to 350 F. Spread out the walnuts on a small baking sheet and toast in the oven until fragrant, about 8 to 10 minutes; let cool completely.
- Pour the reserved sun-dried tomato oil into a liquid measuring cup. Add enough olive oil to the sun-dried tomato oil to make 1/2 cup total.
- Add the walnuts to a food processor and pulse a few times until coarsely chopped.
- Add the sundried tomatoes, oil mixture, basil, Parmesan, garlic, lemon zest, salt, and red pepper flakes (if using).
- Process until the desired consistency is reached, stopping to scrape down the sides once or twice. If needed, add more olive oil in a slow stream (up to 1/4 cup more). If the mixture is too thick, add a tablespoon or two of water to loosen the consistency.
- Taste for seasoning and adjust, if necessary. Use immediately or store in the fridge.
Nutrition Facts : Calories 163 kcal, Carbohydrate 6 g, Cholesterol 2 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 156 mg, Sugar 0 g, Fat 15 g, UnsaturatedFat 0 g
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BRIGHT & FRESH PESTO TOMATO TOAST TARTINE - GARLIC HEAD
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Category DinnerTotal Time 5 minsEstimated Reading Time 3 mins
- Heat your cast iron skillet or grill pan to medium and drizzle with a bit of olive oil. Toast bread until golden and slightly charred on both sides. Alternatively, toast bread in the toaster.
- Spread hummus and then pesto on top of toasted bread. Sprinkle with feta cheese and layer tomato and cucumber on top. Sprinkle with flaky salt. Add herbs of choice and a small drizzle of olive oil. Enjoy immediately.
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4.9/5 (17)Total Time 20 minsCategory BreakfastCalories 719 per serving
- To toast the pepitas, pour them into a small skillet. Cook over medium heat, stirring frequently, until they are making little popping noises and starting to make little popping noises. Transfer to a bowl to cool.
- To make the pesto, pit and halve the avocados and scoop the insides into the bowl of a food processor. Add the garlic, lemon juice, and salt. Blend until smooth, pausing to scrape down the sides as necessary.
- Add the toasted pepitas and basil leaves and pulse until the pepitas and basil are broken down into very small pieces and the mixture is well-blended. Taste, mix in more salt if the mixture doesn’t taste totally awesome yet.
- Toast the bread, then spread a generous amount of avocado pesto over each slice. Serve as is, or with eggs and/or tomatoes. Sprinkle lightly with freshly ground black pepper, red pepper flakes (for heat) and/or flaky sea salt, if desired. Serve immediately.
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- Add the soaked cashews and water to a small blender and blend together until a smooth paste is formed. Next, add in the nutritional yeast, olive oil, pumpkin seeds, lemon juice, and garlic. Blend to combine. As the last step, add in the fresh basil and blend to combine, scraping down the sides as needed.
- Slice your bread into 6 1/2 inch thick slices and top each slice with about 2 Tbsp of the pesto. Cut your tomato slices into 1/4 inch thick slices and stack on top of the toasts so that they are layered.
- Drizzle 1 tbsp of olive oil, 1 tsp garlic powder, and salt and pepper to taste on top of the tomato toasts before baking. Add to the oven and bake for 20-25 minutes until the toast is beginning to brown and the tomatoes are beginning to caramelize.
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From giadzy.com
4.5/5 (2)Author Giada De LaurentiisServings 4Total Time 13 mins
- Heat a large pan over medium high heat. Add 2 tablespoons olive oil and swirl to coat the bottom of the pan. Add the bread slices and cook for 2 minutes on the first side or until golden brown and toasted. Flip the bread the cook for another 2 minutes to toast. Remove the bread to a plate. Add the remaining ½ tablespoon olive oil, tomatoes and salt to the pan. Cook until blistered and slightly browned. About 1 minute. Remove the pan from the heat. Push the tomatoes off to one side of the pan and arrange the toast back in the pan. Spoon the tomatoes on top of the toasts and dollop the pesto in between. Sprinkle evenly with the cheese and broil for 2 to 3 minutes or until golden brown and bubbly. Top with parmesan cheese if desired.
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From floatingkitchen.net
Reviews 12Estimated Reading Time 4 minsCategory Appetizers And SnacksTotal Time 20 mins
- In your food processor with the blade attachment, pulse together the pistachios, garlic, salt and black pepper. Add the purslane and lemon juice and pulse to combine. Then with your food processor running, stream in the olive oil, stopping to scrape down the sides of the bowl as necessary. Continue processing the pesto until your desired consistency is reached, adding more olive oil if you prefer a thinner pesto. Transfer the pesto to a clean container and refrigerate it until youâre ready to use it.
- Place your bread slices onto a baking sheet and brush them with olive oil. Toast them either on your grill on under your broiler. Then remove them from the heat source and rub the garlic clove all over their surfaces. Discard any of the remaining garlic clove.
- Top each piece of toast with sliced tomatoes and a few dollops of the pesto. Sprinkle with chopped pistachios and a pinch of salt and black pepper, if desired. Enjoy immediately.
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