At the height of the tomato season enjoy a smear of freshly made purple basil pesto across toasted bread and pile it high with a mix of heirloom beefsteak, and sweet cherry tomatoes in a variety of colors. Topped with a drizzle of olive oil, and curls of parmesan cheese, you’ll be licking your fingers while reaching for another slice.
What you’ll need:
Tools:
- Cutting board and knife
- Toaster
- Blender or food processor
- Rubber spatula
- Measuring cups
Purple Pesto:
- 2 cups packed fresh purple basil, washed and trimmed from stems
- 2 tbsp walnuts
- 2 large cloves garlic
- ½ cup olive oil
- 1 pinch salt
- Optional: Splash of lemon juice
- Optional: ½ cup freshly grated parmesan or pecorino cheese
*note: If freezing, do not add the cheese until after thawing, just before use.
Tomato Toast:
- Slices of crusty bread, baguette or loaf, toasted until golden brown
- 2-3 ripe beefsteak tomatoes, sliced into rounds
- 1-pint mixed cherry tomatoes, halved
- Olive oil to drizzle
- Flaked salt and freshly ground pepper
1. Blend together all pesto ingredients until smooth, but not mush, scraping down the blender with a rubber spatula.
2. Toast the bread until golden brown and smear with a layer of purple pesto.
3. Pile tomatoes on top and add a drizzle of olive oil, a grind of fresh black pepper, and a pinch of flaked sea salt. Add extra curls of cheese if desired.
4. Slice into pieces if desired and enjoy!
Leave a Comment