adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pesto tomatoes on parmesan crisps
0 Likes
Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Christmas Country Appetizers: A Festive Start.
Ingredients:
  • 24 cherry tomatoes (about 2 punnets)
  • 80ml olive oil
  • 80g parmesan
  • 62.50 ml basil leaves, plus leaves to garnish
  • 20.00 ml toasted pine nuts
  • 1/2 garlic clove, finely chopped
Instructions:
  • Preheat your oven to 160°C.
  • Spread the tomatoes on a baking tray, generously drizzle with 1 tablespoon of oil, and sprinkle with seasoning. Roast for 15-20 minutes until the tomatoes begin to collapse. Let them cool before proceeding.
  • Preheat oven to 180°C and line 2 trays with baking paper. Place 1 1/2 teaspoons of cheese into a 3cm round cutter on a tray and lightly press down to form a disc. Repeat with the remaining cheese to make 24 discs, leaving space for spreading. Bake for 5-7 minutes until lightly golden. Allow to cool on trays until reaching room temperature.
  • Prepare a vibrant pesto by combining fresh basil, pine nuts, garlic, and extra parmesan in a small food processor. Pulse ingredients until finely chopped. With the processor running, gradually pour in the remaining 1/4 cup of olive oil until well combined. Alternatively, create a rustic paste by pounding the ingredients in a mortar and pestle.
  • Arrange the crisps on a platter and generously top them with pesto, tomatoes, and fresh basil before serving.

Similar Recipes