Broiled Heirloom Pesto Tomatoes
Author: Itsy Bitsy Foodies
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 1+
- Heirloom (or other) tomatoes, sliced thickly
- Mozzarella or blend of Italian cheeses, grated
- Parmesan or Castello Hirten, finely grated
- 1 cup basil leaves, washed and patted dry
- ¼ cup pine nuts
- ¼ cup Romano, pecorino or Parmesan cheese
- 1-2 garlic cloves
- 2 Tbsp olive oil
- In a blender, blend the cheese and the pine nuts for a few seconds.
- Drizzle in the olive oil and blend the mixture until it is smooth.
- Add the garlic and then the basil and the spinach, a little at a time, blending until smooth.
- Use the pesto sauce immediately or refrigerate it or freeze it in a sealed container.
- Spread pesto on sliced tomato rounds.
- Place the rounds on a baking sheet.
- Sprinkle the pesto with mozzarella or a mix of grated cheeses.
- Top with finely-grated Parmesan cheese.
- Broil the pesto tomatoes for 3-4 minutes, until the cheese melts and starts to bubble and turn golden in spots.
- Serve the tomatoes immediately.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/broiled-heirloom-pesto-tomatoes/
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