pesto

pesto e pomodori con crostini

by jani on June 28, 2012

When it comes to cooking food, I’m all about easy and quick. Neither HB nor I went to culinary school, but we do love experimenting with different flavors. Here’s a great summer salad or appetizer. The word for tomatoes in Italian is pomodori. Pesto is a traditional Italian recipe which is usually made from basil, olive oil, pine nuts, garlic and a mix of Parmigiano-Reggiano (parmesan cheese)  and Pecorino (or fiore  sardo – a firm cheese made from sheep’s milk)  all blended together into a sauce. Feta is a Greek cheese; its flavor is tangy and salty.  Crostini in Italian means “little toasts”. HB and I love using these ingredients in all kinds of different recipes; the blend of flavors is great! 

 

Ingredients

  • red grape and yellow sunburst snacking tomatoes, cut in halves (we’ve also cut up red, yellow, and orange heirlooms and used this recipe as a salad)
  • 3/4 cup crumbled feta or goat cheese (or to taste)
  • 3-4 Tbsp basil pesto (or to taste)
  • approximately 1/8 c olive oil
  • bag of french baguette slices
  • Mediterranean Dipping Oil
  • shredded Parmesan cheese

Begin by placing the slices on a baking sheet. Brush side facing up with olive oil and your favorite herbs… or use a pre-prepared dipping oil. I found a great one from Smith’s (Kroger Private Selection), Mediterranean Dipping Oil. Shake the bottle and brush it on – so easy!

 Sparingly sprinkle about 1/2 tsp shredded parmesan on each slice. Then place it under the broiler and watch it very carefully. You just want your slices to be lightly toasted brown on the edges.

While the crostini  are cooling, cut the grape and sunburst yellow tomatoes in half and place in mixing bowl; salt and pepper to taste.

Add 3/4 cup Feta and about 3-4 tablespoons pre-mixed pesto to bowl. Gently toss all ingredients. You will probably need a bit of olive oil (approximately 1/8 to 1/4 cup) to emulsify mixture.

Last night for dinner, we decided to make the crostini and pesto e pomodori as a side dish with our scallops.

As an appetizer,  scoop the tomato mixture onto the prepared crostini. Recommend not adding the mixture to the “little toasts” early;  it will get soggy. Plating these separately makes a visually pleasing presentation.

I hope you enjoy this. It really is quick and easy – and I promise your guests will be calling you for the recipe! 

Note: We planted red, yellow and orange heirloom tomatoes in our garden this year; can’t wait to make a salad!

{ 4 comments }