Tomato Pesto Brunch Bake Recipes

TOMATO-PESTO BRUNCH BAKE

Steps:

• Heat oven to 350°F. In medium bowl, stir Bisquick mix, Parmesan cheese and milk until soft dough forms. Press dough with fingers dipped in Bisquick mix into bottom and 1/2 inch up sides of ungreased 13x9-inch (3-quart) baking dish.
• Sprinkle 1 1/2 cups of the mozzarella cheese over crust. Layer tomatoes over the cheese, overlapping if necessary. Spread pesto over the tomatoes. In medium bowl, beat whipping cream, salt, pepper and eggs with whisk or fork until blended. Gently pour mixture over tomatoes. Sprinkle with remaining mozzarella cheese.
• Bake 35 to 40 minutes or until top is golden brown. Let stand 5 minutes before serving.

BAKED PESTO TOMATOES

Steps:

• Drain tomatoes, cut side down on paper towels for 10 minutes.
• Place cut sides up in 8x8 baking dish, coated with cooking spray.
• Season with salt and pepper.
• In a small bowl, combine pesto, cheese, onions, and parsley.
• Spread each tomato half equally with mixture.
• Bake at 350 degrees, uncovered until tomatoes are warmed through and cheese is melted, 8-10 minutes.
• Do not overcook, as tomatoes will get mushy.
• Leftovers reheat nicely.

TOMATO PESTO

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

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.

PROSCIUTTO-PESTO BREAKFAST STRATA

Steps:

• In a shallow bowl, combine milk and wine. Dip both sides of bread in milk mixture; squeeze gently to remove excess liquid. Layer bread slices in a greased 13x9-in. baking dish., Sprinkle with basil and parsley; drizzle with oil. Layer with half of the cheese, half of the prosciutto and all of the tomatoes; drizzle with half of the pesto. Top with remaining cheese, prosciutto and pesto., In a small bowl, whisk eggs, cream, salt and pepper until blended; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until top is golden brown and a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5-10 minutes before serving.

TOMATO-PESTO FRITTATA

Steps:

• Preheat oven to 425 degrees. In a large bowl, lightly beat eggs. Stir in pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and 3/4 cup mozzarella. In a 10-inch nonstick skillet, heat oil over medium-high. Add egg mixture and cook, stirring occasionally, 1 to 2 minutes. Arrange tomatoes in a single layer on top and sprinkle with remaining mozzarella.
• Bake until puffed and center is just set, 10 to 12 minutes. Let sit 5 minutes; run a rubber spatula around edge and beneath frittata before transferring to a cutting board. Cut into wedges and serve.