Walnut Pesto Crostini ala Capresi

 

 

 

I just came home from a trip to the local market. I bought ingredients to make some garlic bread and Caprese Salad (tomatoes, mozzarella and basil). As the ingredients came out of the bag and onto the kitchen counter they started to talk to me and this is what they said:

sliced tomato or oven roasted tomato

plain old basil or pesto with walnuts and parmesan cheese

garlic bread or toasted pesto crostini

same old same old or OH MY GOD!

 

Roasted Tomatoes:

6 Roma tomatoes (Plum tomatoes)

Olive oil for drizzle

Salt

Pepper

Pesto Sauce:

½ cup fresh basil, coarsely chopped

¼ cup chopped walnuts

1/4 cup grated parmesan cheese

½ tsp sugar

2 cloves garlic

¼ tsp salt

¼ tsp pepper

¾ cup olive oil

Additional items needed:

1 loaf Italian or French bread

8 ounces fresh Mozzarella (cut into 12 slices)

Balsamic vinegar for garnish

To make the roasted tomatoes cut the stem end off tomatoes. Slice tomatoes in half – length wise. Using a spoon core and remove seeds from the tomatoes.

Place tomatoes on a parchment lined baking sheet. Drizzle each tomato lightly with olive oil. Add a pinch of salt, pepper and sugar to each tomato.

Place pan in a 375 degree oven for 1 hour or until edges begin to blacken. Remove the pan from the oven and allow tomatoes to cool to room temperature and set aside.

To make the walnut pesto place basil, walnuts, sugar, garlic, salt, pepper and olive oil to food processor or blender and puree for about 1 minute and set aside.

To assemble, cut Italian bread into 12 slices ¾” thick on an angle.

Place slices on a parchment lined baking sheet. Spread 1 tbsp. of pesto mixture on each slice.

Place pan into a 375 degree oven for 12 minutes or until the bread begins to brown. Remove from oven. Top with 1 slice of roasted tomato.

Then place one slice of fresh mozzarella on top and finish with a drizzle of pesto sauce and a splash of Balsamic vinegar on top. Serve at room temperature.

Serves 6 – 2 pieces each person