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

Eileen Daspin
August 1997

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Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a blender or mini processor, puree the basil with the remaining 7 tablespoons of olive oil and a pinch of salt until smooth.

  • 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.

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