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Chargrilled tomato skewers with pistachio pesto
Chargrilled tomato skewers with pistachio pesto
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Grilled tomato skewers with pistachio pesto on crispy sourdough - the ultimate brunch delight!
Ingredients:
  • 350g packet tomato medley
  • 250g cherry tomatoes
  • 12 slices sourdough bread
  • 56.88 gm extra virgin olive oil
  • 500g tub smooth ricotta
  • 187.50 ml fresh basil leaves, plus extra leaves to serve
  • 187.50 ml fresh flat-leaf parsley leaves, plus extra leaves to serve
  • 165.00 ml fresh dill sprigs
  • 1 garlic clove, halved
  • 62.50 ml pistachio kernels, toasted
  • 65.63 gm lemon juice
  • 20.00 ml drained capers
  • 113.75 gm extra virgin olive oil
  • 20.00 ml red wine vinegar
Instructions:
  • Prepare a flavorful pistachio pesto by combining basil, parsley, dill, garlic, pistachios, lemon juice, and capers in a small food processor. Pulse until finely chopped. Pour in half of the oil and process until well combined. Gradually mix in the rest of the oil until the mixture is smooth. Transfer to a bowl, and stir in vinegar. Season with salt and pepper to taste.
  • Skewer the tomatoes and sourdough bread, then brush both with oil and season with salt and pepper.
  • Preheat a barbecue grill or chargrill pan over medium-high heat. Grill sourdough slices and skewers in two batches for about 3 minutes on each side until nicely charred.
  • On serving plates, elegantly arrange the sourdough. Add dollops of creamy ricotta and flavorful pesto. Finish by placing the skewers on top. Sprinkle with an extra touch of fresh basil and parsley leaves before serving.

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