Pesto Tomato Toast Recipes

TOMATO PESTO

Tomato Pesto image

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

Ingredients

4 cups peeled, seeded, and coarsely chopped tomatoes
5 cloves minced garlic
30 large fresh basil leaves
1/2 cup extra-virgin olive oil
1 tablespoon and 1 teaspoon balsamic vinegar
Sea salt, preferably gray salt, and freshly ground black pepper
1 cup freshly grated Parmesan

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.

TOMATOES ROASTED WITH PESTO

Tomatoes Roasted with Pesto image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 to 2 1/2 pounds large red tomatoes
3 tablespoons good olive oil
2 teaspoons dried oregano
Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup Pesto, store-bought or homemade, recipe follows
1/2 cup freshly grated Parmesan cheese
1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons diced garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese

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.

PESTO TOMATO TOAST

Pesto Tomato Toast image

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

Ingredients

6 slices French bread, 1 ",thick
1/3 cup pesto sauce
1 small tomatoes, chopped (1/2 cup)
1/2 cup shredded mozzarella cheese

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.

GRILLED PESTO TOMATOES ON TOAST

Grilled pesto tomatoes on toast image

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

Ingredients

2medium tomatoes
1 tbsp pesto sauce
a slice country-style bread

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-TOMATO TOAST

Pesto-Tomato Toast image

The basil, garlic, pine nuts and Parmesan in the pesto pack a powerhouse of flavor into this easy cheesy appetizer.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 18m

Yield 6

Number Of Ingredients 4

Ingredients

6 slices French bread, 1 inch thick
1/3 cup basil pesto
1 small tomato, seeded and chopped (1/2 cup)
1/2 cup shredded mozzarella cheese (2 ounces)

Steps:

Heat oven to 375°F. Place bread on ungreased cookie sheet. Spread with pesto. Top with tomato. Sprinkle with cheese.
Bake about 8 minutes or until hot and cheese is melted.

Nutrition Facts : Calories 165, Carbohydrate 14 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 320 mg

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