Parsley Pesto and Burst Heirloom Cherry Tomato Crostini…I am convinced…is why my tastebuds were born.
Fluffy bunches of fresh parsley whirled with good olive oil, a couple plump cloves of garlic and a hefty swirl of grated gold (grated Parmigiano) give garden fresh flavor a whole new meaning.
Crusty bread toasted up with perfectly charred edges, a nice dollop of parsley pesto topped with melty cherry tomatoes and we’ve got ourselves a stunning appetizer.
It doesn’t take much to orchestrate a beautiful meal at the end of a lazy summer day. Dining outside under a sun getting ready for bed while tiny stars come out to play makes summer summer…outdoor table, twinkle lights, ceramic plates, sturdy wine glasses, cloth napkins, parsley pesto crostini…
Would you agree that it’s the simple pleasures that sometimes hold the greatest power?
The noise of a bottle being uncorked, a family of cicadas singing in the distance and the delicious sounds of crunchy bread being devoured.
Pointed bread poking its crusty face out of a paper sleeve…bowls brimming with tiny sweet tomatoes the colors of a fire-y summer sun…waxy boxes busting at the seams with just picked produce…soft green grass tickling our toes…
This crostini is the catalyst for a satisfying evening. Paired with a cold bottle of Pinot, the musical stylings of Moonstruck, and a pal who’s happy to settle in with crisp wine and heavily adorned toast.
That’s my kind of night…
What’s your ideal summer night? I’d love to know!
Buon Appetito!
Print
Parsley Pesto and Burst Heirloom Cherry Tomato Crostini
- Category: Appetizer
- Cuisine: Italian
Description
Parsley Pesto and Burst Heirloom Cherry Tomato Crostini…I am convinced…is why my tastebuds were born.
Ingredients
- 1 large baguette, sliced on the diagonal about 1/2 inch thick slices
- 2 – 3 Tbsp. olive oil
- 3 big bunches (3 cups) parsley leaves
- 1/2 cup olive oil
- 2 plump garlic cloves, chopped
- 1/2 cup grated Parmigiano
- Salt to taste
- 2 pints cherry tomatoes
- 2 Tbsp. olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Arrange baguette slices on a large rimmed baking sheet and lightly brush both sides of the bread with oil.
- Bake until golden, about 15 to 20 minutes.
- In the meantime, place clean parsley (minus the stems) in a food processor.
- Add 1/4 cup olive oil and chopped garlic.
- Pulse until you have a slightly chunky sauce.
- Add the remaining oil while processing.
- Stop once or twice to scrape down the sides.
- Stir in the cheese and season with salt. Place in a small serving bowl and set aside.
- Next, in a large sauté pan over medium heat, add olive oil and all the cherry tomatoes in one layer.
- Season with salt and pepper.
- Cook for 5 to 7 minutes, tossing occasionally, until tomatoes begin to lose their round shape.
- Remove from heat and place in a serving bowl.
- Remove bread from oven.
- Top each crostini with pesto and tomatoes.
- Serve at room temperature.
A few other Ciao Chow Bambina favorites…
Creamy Ricotta, Prosciutto & Sweet Peaches with Honey Crostini
Italian Chicken with Basil Pesto & Grape Tomatoes
CIAO!
These are such pretty crostini! And there is just something about parsley pesto I cannot resist… So delicious and such a good pairing for crisp, dry white wines. Totally a summer dream going on here!
Summer on crostini….that’s my kind of summer dream! Thank you, Milena!
The colours of the pesto and tomatoes just jump off the screen Annie! Beautiful photos! And it looks delicious, of course!
Some of my favorite colors, right there! 🙂 Thank you, friend!
Simple pleasures indeed. This with wine… a lazy afternoon turns into evening. Late summer is looking good. Deliciously captured, Annie! xo
Thank you, my friend! The wine is poured…. xo
I remember these crostini fondly, Annie! These colorful beauties are indeed a treat for the tastebuds! I could honestly make a meal just out of a (very large) platter of these pesto slathered, tomato topped crostini! Pinning! Cheers!
Come on over – we’ll have a crostini party! 🙂
Crostini has to be the world’s most perfect food ~ love all the colors in this one, and love your variations, those roasted grapes are calling my name!
I couldn’t agree more!! Almost anything on little rounds of toast makes me happy – and fresh summer produce – all the better! Thank you, Sue!
Love this so much! I happen to feel that parsley is somewhat underrated as an herb. When I grew up it was only a garnish! Maybe it’s getting a better rap these days. I often add parsley to basil or what other kind of pesto i’m Making.. but i’ve Never only made pesto with only parsley. Brilliant.
Parsley is finally getting its day in the sun! I recall when it mostly wore its ‘garnish’ hat in the world. It really makes for a nice pesto! So fresh! Thank you, friend!
Simple pleasures really are the best. And so is crostini! I could easily and happily make a meal out of it. Have a great weekend, Annie!
Oh yes! I am all about simple pleasures! Thank you, my friend!
My kinda night too, my friend! You know how much I love my crostini too! It was such a lovely night here last night, no wind and nice and mild and it would have been perfect for out on the deck. Hopefully that weather will stick around for this weekend! Love those ‘burst’ heirloom cherry tomatoes – perfection! Happy (almost) Friday! XOXO
When we get to this point of summer – we really pay attention! I had a feeling you’d like this one! 😉 Thanks, dear! XOXO
These look fantastic! And I love your food styling too.
We can’t beat crostini, can we? Thank you, my friend! 🙂
I’m just waiting for the high temps to go down a bit before I fire up the oven. But the parsley pesto and the roasted grape crostinis look and sound too terrific to ignore. Crostinis like these are perfect summer dinners if you don’t have to heat up an un-airconditioned house. Cheers!
Indeed they are! As soon as those temps start to dip – you have a nice treat waiting for you! Thanks, friend!! 🙂
I’m pretty sure I’d bypass dinner entirely and just go straight for these crostini! They look fabulous, Annie! I’ve never made pesto with parsley before. Yum!
I think that’s a fabulous idea! I highly recommend parsley pesto! Let me know if you give it a try; I’d love to know what you think! Thank you, friend! 🙂
What a wonderful summer recipe! The colors look amazing. I think I need that pesto in my life. 🙂
I could eat that pesto with nothing else! It’s delicious! Thank you, friend!
Annie these crostinis look so delicious!! I can easily eat them for all my meals!! Now I am seriously hungry looking at these!!
Thank you, Ami!! 🙂
Dang, girlfriend! Your party sounds like my kind of party! I want to come hand out on your patio, drink your crisp wine, and eat this gorgeous crostini under your twinkle lights!
So, get over here!! Thanks, friend!! 🙂
I could literally eat this every single day for breakfast, lunch, snack, or dinner and be blissfully happy! This combination of flavors is so amazing Annie, so delicious! And such beautiful photos, cheers!
I’m with you! I love everything about classic summer dishes! Thank you, my friend! 🙂
First off, can I hire you as a food stylist and photographer because your photos are always so gorgeous! I love munching on crostini but I would make yours a dinner one night. I could just eat that whole bowl of sauteed tomatoes too. You can just tell they are full of yummy flavor. Happy weekend to you and the family Annie 🙂
You’re the sweetest! I would never pass on an invitation to your house with all that good cookin’ you got goin’ on – but my friend – you need no help – your photos are delicious!! I love munching on crostini too! Let’s have a crostini party! (Oh boy – now my wheels are turning!) Thanks for your kind words, Karrie! Have a lovely weekend! xo
I’m loving everything about this one and since Dave doesn’t like tomatoes, more for me!
Why thank you!! Dave doesn’t like tomatoes?! Oh my! Yep – more for you!! Not a bad deal! 😉