Pesto Di Parma Tartine Recipes
TARTINES WITH ROASTED TOMATOES & MINT PESTO
French open-faced cheese and tomato toasted sandwiches, drizzled with light mint and garlic pesto and spread with ricotta
Provided by Jennifer Joyce
Categories Lunch, Main course
Time 30m
Yield Makes 4
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the tomato halves in a roasting tin in a single layer. Drizzle with 1 tbsp of the oil, season well and roast for 20 mins. Set aside.
- Toast the bread, then rub with the garlic - save the clove for the pesto. Brush a bit more oil over the bread and put on 4 plates.
- Using a food processor, whizz together the pine nuts, mint, garlic, remaining oil and vinegar. Thickly spread the ricotta on the bread, then top with the roasted tomatoes and some mint pesto. Serve with a salad, if you like.
Nutrition Facts : Calories 333 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
ANCHOIADE TARTINE
Assemble a quick holiday appetizer with anchovies, butter, and briny caper berries atop ciabatta toast. This recipe is from chef Jody Williams. Also try: Pesto di Parma Tartine, Pesto di Noci Tartine
Provided by Martha Stewart
Yield Makes 12
Number Of Ingredients 5
Steps:
- Spread butter on toasts. Top with anchovies and season with salt; garnish with caper berries.
PESTO DI PARMA TARTINE
Top sliced toast with chef Jody Williams's savory prosciutto pesto for a satisfying appetizer or light lunch. Also try: Anchoiade Tartine, Pesto di Noci Tartine
Provided by Martha Stewart
Yield Makes 12
Number Of Ingredients 5
Steps:
- In a large bowl, mix together prosciutto chunks, cheese chunks, and sage leaves. Working in batches, pass mixture through the medium die on a meat grinder into a bowl, adding olive oil as you grind mixture; the texture should be like coarse sand. Drizzle mixture with more olive oil, if necessary; stir to combine. Transfer to a small serving bowl and serve with toasts.
PESTO
Homemade pesto always makes a thoughtful hostess gift. Mix things up with this cilantro variation. It's delicious served with pasta or in one of these recipes using pesto. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 3/4 cup.
Number Of Ingredients 6
Steps:
- In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.
Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 114mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CLASSIC PESTO
This versatile pesto boasts a perfect basil flavor. Pair it with pasta and you've got a classic Italian dinner. -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- Place the basil, cheese, garlic and salt in a food processor; cover and pulse until chopped. Add nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the freezer up to 1 year.
Nutrition Facts : Calories 196 calories, Fat 19g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 152mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
PESTO DI NOCI TARTINE
Italian-style tartines from chef Jody Williams are perfect finger foods for entertaining. Also try: Anchoiade Tartine, Pesto di Parma Tartine
Provided by Martha Stewart
Yield Makes 12
Number Of Ingredients 7
Steps:
- Place sun-dried tomatoes in a small bowl; add enough warm water to cover and let stand 30 minutes. Drain and finely chop.
- In a large bowl, mix together walnuts, cheese, thyme, and garlic. Working in batches, pass mixture through the medium die on a meat grinder into a bowl, adding olive oil as you grind mixture; the texture should be like coarse sand. Drizzle mixture with more olive oil, if necessary; stir to combine. Transfer to a small serving bowl and serve with toasts.
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