Tartines With Roasted Tomatoes Mint Pesto Food

TARTINES WITH ROASTED TOMATOES & MINT PESTO

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the tomato halves in a roasting tin in a single layer. Drizzle with 1 tbsp of the oil, season well and roast for 20 mins. Set aside.
• Toast the bread, then rub with the garlic - save the clove for the pesto. Brush a bit more oil over the bread and put on 4 plates.
• Using a food processor, whizz together the pine nuts, mint, garlic, remaining oil and vinegar. Thickly spread the ricotta on the bread, then top with the roasted tomatoes and some mint pesto. Serve with a salad, if you like.

TOMATOES ROASTED WITH PESTO

Steps:

• Preheat the oven to 425 degrees.
• Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
• Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
• Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

ROASTED TOMATO TARTINES WITH PROSCIUTTO

Steps:

• Make the roasted tomato tapenade: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Halve 4 tomatoes and sprinkle with 1 teaspoon salt and a few grinds of pepper. Place the tomatoes cut-side down on the baking sheet, tucking 1 thyme sprig under each. Drizzle with 2 tablespoons olive oil and roast until the skins start to loosen, about 15 minutes. Remove from the oven; set aside until cool enough to handle, then pinch off the skins and discard. Return the tomatoes to the oven and continue roasting until slightly dried, about 1 hour. Discard the thyme and set the tomatoes aside to cool. (Keep the oven on.)
• Puree the roasted tomatoes, olives, anchovy, garlic, capers, vinegar, 3 tablespoons olive oil and 2 tablespoons water in a food processor until smooth. Season with salt and set aside. (The tapenade can be made 1 day ahead; transfer to a bowl, cover and refrigerate.)
• Heat a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Working in batches, add the prosciutto slices in a single layer and cook, turning once, until golden brown and crisp, about 5 minutes. Drain on paper towels.
• Cut the baguette in half crosswise, then split each half open to make 4 pieces. Place cut-side up on a baking sheet and bake until golden around the edges, about 5 minutes. Slice the remaining tomatoes. Spread the roasted tomato tapenade on the baguette. Arrange the mozzarella and sliced tomatoes on top. Season with salt and pepper, then top with the prosciutto and some arugula and basil.

ROAST TOMATOES WITH PESTO

Steps:

• Heat oven to 190C/fan 170C/gas 5. Halve the tomatoes and arrange them in a single layer, cut side up in a roasting tin.
• To make the pesto: put the basil, pine nuts and garlic in a food processor and whizz to a paste. With the motor running, drizzle in the oil. Transfer to a bowl, stir in the parmesan, then season to taste. Spoon about 2 tsp pesto over each tomato, then roast for 20 mins, until the tomatoes are tender. Serve with grilled lamb and a crisp green salad.

BURRATA ARTICHOKE TARTINES WITH ROASTED LEMON MINT PESTO

Steps:

• Make the Pesto:.
• Preheat the oven to 450 degrees F. Line a small baking sheet with parchment paper and lay the lemon slices in a single layer on the sheet. Drizzle with 1 tablespoon of the oil. Roast for 15 to 17 minutes, until the juices are tacky and the lemons are beginning to caramelize. Let cool for 10 minutes, then transfer to a small food processor, add the remaining 1⁄4 cup plus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and blend until you have a very lightly chunky pesto.
• Make the Tartines:.
• Gently toast the sliced baguette or bread to the desired crispness. Drizzle with oil, dollop with burrata, add an artichoke heart or two, top with pesto, and finish with a couple of fresh mint leaves and red pepper fakes.
• Recipe courtesy of Kale & Caramel by Lily Diamond. Get the book here: https://www.amazon.com/Kale-Caramel-Recipes-Heart-Table/dp/1501123394.

SLOW-ROAST TOMATO TATIN

Steps:

• Heat oven to 220C/200C fan/gas 7. Melt the butter with a splash of olive oil in your widest frying pan. Add the tomatoes, skin-side down, in a single layer (you can do this in 2 batches if they won't all fit) and cook over a low heat until they release their juices. Lift out with a slotted spoon and rearrange in a tart tin (roughly 23cm), skin-side down - cram them in as they will shrink a little and you don't want any gaps. Add the sugar and vinegar to the pan, and cook until the pan juices are reduced and syrupy. Drizzle over the tomatoes in the tin, then scatter with the oregano or thyme and season.
• Roll the pastry out on a lightly floured surface to a good 25-26cm round. Lay on top of the tomatoes, and tuck the edges down. Use a fork to prick holes all over the pastry - this will help the steam to escape.
• Sit the tart tin on a flat baking tray and bake for 30 mins or until the pastry is golden brown and crisp. Let the tart sit for 10 mins, then run a knife round the edge to release the pastry. Carefully flip the tart over onto a serving plate or board and scatter with more herbs to serve.

ROASTED CHERRY-TOMATO TARTINES

Steps:

• Preheat oven to 450 degrees. In a medium bowl, toss tomatoes with garlic, oil, and herbs; season with salt and pepper.
• Transfer tomato mixture to a large (10-inch) cast-iron skillet, spreading it in an even layer. Roast in the oven, stirring occasionally, until tomatoes are soft and slightly blackened, 25 to 30 minutes. Remove from heat. Let cool completely.
• Reduce oven heat to 400 degrees. Toast bread on a baking sheet in middle of oven, flipping halfway through, until golden brown on both sides, about 12 minutes.
• Spread 1 to 2 tablespoons tapenade over each toast. Divide the goat cheese evenly among toasts; spoon some of the tomatoes and their juices on top. Garnish with basil leaves, and serve.