My F&W
quick save (...)

Tomatoes with Pesto Oil

  • SERVINGS: 8
  • BASIC-EASY
  • FAST
  • HEALTHY
  • VEGETARIAN

Ripe tomatoes drizzled with fragrant basil oil and topped with crisp Parmesan-accented bread crumbs make a simple and refreshing first course.

  1. 1/2 cup light olive oil
  2. 3/4 cup coarse stale bread crumbs
  3. 1 1/2 tablespoons freshly grated Parmesan cheese
  4. Salt and freshly ground pepper
  5. 1/3 cup packed basil leaves
  6. 1 pound medium tomatoes, sliced crosswise 1/3 inch thick
  1. Heat 1 tablespoon of the olive oil in a medium skillet. Add the bread crumbs and cook over moderately high heat, stirring, until crisp and deep golden, about 5 minutes. Immediately transfer the bread crumbs to a plate and stir in the cheese. Season with salt and pepper.
  2. In a blender or mini processor, puree the basil with the remaining 7 tablespoons of olive oil and a pinch of salt until smooth.
  3. Arrange the tomatoes on a platter or 8 plates. Drizzle the pesto oil over and around the tomatoes and sprinkle them with the Parmesan crumbs.
Make Ahead The Parmesan crumbs and pesto oil can be refrigerated separately for up to 1 day. Let return to room temperature before serving.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.