Tomatoes with Pesto Oil

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

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  • Servings: 8

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  • 1/2 cup light olive oil
  • 3/4 cup coarse stale bread crumbs
  • 1 1/2 tablespoons freshly grated Parmesan cheese
  • Salt and freshly ground pepper
  • 1/3 cup packed basil leaves
  • 1 pound medium tomatoes, sliced crosswise 1/3 inch thick

How to make this recipe

  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.

Contributed By Published August 1997

490474 recipes/tomatoes-with-pesto-oil 2013-12-06T23:54:39+00:00 Eileen Daspin summer|dinner-party|italian|appetizers-starters|8|basic-easy|fast|healthy|vegetarian august-1997,eileen daspin,oliver von boch,tomatoes with pesto oil,fresh tomato appetizer,italian tomato recipe,italian appetizer recipe recipes,tomatoes-with-pesto-oil 490474

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