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Grilled tomatoes with pesto breadcrumbs
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Elevate tomatoes to the spotlight in this delicious recipe.
Ingredients:
  • 45g (1/4 cup) pine nuts
  • 8 vine-ripened tomatoes
  • 500.00 ml firmly packed fresh basil leaves
  • 20g (1/4 cup) finely grated parmesan or vegetarian hard cheese
  • 5.30 gm fresh lemon juice
  • 160ml (2/3 cup) olive oil
  • 140g (2 cups) fresh breadcrumbs (made from day-old bread)
  • 1 x 195g feta
  • Salt & freshly ground black pepper
  • 18.20 gm olive oil, extra, to drizzle
Instructions:
  • In a small non-stick frying pan over medium-high heat, toast pine nuts for 3 minutes until golden brown, tossing occasionally. Cool and set aside.
  • Using a small, sharp knife, trim the tops and bases off each tomato, then slice them in half crosswise.
  • Combine fresh basil leaves, pine nuts, and Parmesan cheese in a food processor and pulse until roughly chopped. Add lemon juice and 80ml (1/3 cup) of oil and blend until smooth. Transfer the pesto to a bowl, cover with plastic wrap, and chill in the fridge until ready to use.
  • In a medium frying pan over medium heat, warm the remaining 2 tablespoons of oil. Add the breadcrumbs and cook, stirring, for about 6 minutes until they turn a golden brown. Transfer to a paper towel-lined plate and let cool for 5 minutes.
  • 1. Heat the barbecue plate on high. 2. Combine feta and remaining oil in a small bowl, mashing with a fork until smooth. Season with salt and pepper. 3. Drizzle tomatoes with extra olive oil and grill on the preheated barbecue plate for 3-4 minutes on each side until browned.
  • In a bowl, mix together breadcrumbs and 2 tablespoons of pesto. Spread each tomato with feta mixture and sprinkle with the pesto breadcrumbs before serving.

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