Do you often wonder how to create a quick appetizer that is not a lot of work but looks very pretty? Think fresh ingredients. Fresh ingredients have so much color. Take a look next time you go to your grocery store and look down the vegetable aisle and let your eyes be drawn to the color. Since it is still summer here in Chicago, I have plenty of basil to grab from my herb pots. Making a pesto only takes a few minutes. So this Tomato Pesto Crostini can be put together in less than 10 minutes if you wish.
I am not a huge fan of nuts, so I leave out the pine nuts in my pesto. Pesto is essentially basil and olive oil. You can change up your pesto by adding other fresh herbs like parsley or leaf lettuces. When, I make my pesto, I am simply looking for a good consistency with an earthiness to the flavor.
This appetizer takes a little longer than the 10 minutes I mentioned at the top of this post because I love to roast my tomatoes for additional flavor. I like to buy red and yellow tomatoes for their color. Simply place the tomatoes on a baking tray and coat with olive oil and kosher salt. Bake them at high heat until they blister. The roasting of the tomatoes brings out a sweetness.
The final dish is so simple to assemble. Spread the pesto on the crostini and top with a couple of tomatoes. Be sure to grab each color of tomato. For appearance, top the final crostini with ribbons of basil.
- 1 loaf of french bread, sliced
- 1/2 cup pesto, see link
- 1 cup each red and yellow grape tomatoes
- 2 tablespoons olive oil
- 1 tablespoon salt
- Basil chiffonade for garnish.
- Slice the bread and set aside.
- Place the tomatoes on a tray dressed with the salt and oil.
- Bake in a 400 degree oven for approximately 30 minutes.
- To assemble, brush a generous amount of the pesto on the crostini.
- Top with one red and one yellow roasted tomato.
- Finish with the basil chiffonade.
- Serve and enjoy!
Tomatoes prior to roasting.
Crostini cut preparing for the pesto.
The assembled Tomato Pesto Crostini.