Tomatoes by Julia Rutland

Author:Julia Rutland
Language: eng
Format: epub
Publisher: Adventure Publications
Published: 2021-05-15T00:00:00+00:00

Tomato Toasts with Pesto and Panko

You can diagonally slice a baguette, or cut triangles or circles from a slice of sourdough sandwich bread in the same diameter as the tomato. Spoon extra pesto into small zip-top plastic freezer bags or containers; freeze 6 to 9 months, and you’ll have fresh pesto anytime.

makes 8 servings

INGREDIENTS

Pesto Sauce (recipe at right) or purchased

½ cup seasoned panko breadcrumbs

½ cup (2 ounces) shredded Parmesan cheese

¼ teaspoon coarsely ground black pepper

3 tablespoons extra-virgin olive oil

16 baguette slices or sourdough bread triangles or circles

4 large or 8 small (about 2 pounds) tomatoes

Prepare Pesto Sauce. Cover and refrigerate until ready to use (up to 3 days). Preheat oven to 375°. Combine panko, Parmesan, pepper, and 2 tablespoons oil in a small bowl.

Arrange bread slices in a single layer on a sheet pan. Brush with remaining 1 tablespoon olive oil. Bake slices for 5 to 7 minutes or until golden brown. Remove from pan and set aside.

Cut tomatoes into ¼-inch-thick slices and remove seeds. Place 1 large or 2 small slices on each piece of bread. Dollop each with about 2 teaspoons Pesto Sauce. Sprinkle each with 1 to 2 tablespoons panko mixture.

Bake for 5 minutes or until tomato slices are tender and tops are golden brown.

Pesto Sauce: Combine 1 (4-ounce) container fresh basil, 1 coarsely chopped garlic clove, ½ cup (2 ounces) shredded or grated Parmesan cheese, ½ cup extra-virgin olive oil, ½ teaspoon lemon zest, 1 tablespoon fresh lemon juice, and ¼ teaspoon salt in a food processor; pulse until finely chopped. Add ¼ cup toasted walnuts or pine nuts; pulse until finely chopped. Makes 1 cup.

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