Description
Parsley Pesto and Burst Heirloom Cherry Tomato Crostini…I am convinced…is why my tastebuds were born.
Ingredients
Scale
- 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.