Pesto tomatoes on parmesan crisps
Indulge in this delightful recipe for Pesto Tomatoes on Parmesan Crisps. Fresh cherry tomatoes, aromatic basil, and rich pine nuts are combined with a touch of olive oil and garlic, all elegantly served atop crispy parmesan bases. Perfect for appetizers or light snacks!
- 25 Apr 2025
- Cook time 25 min
- Prep time 35 min
- 4 Servings
- 6 Ingredients
Pesto tomatoes on parmesan crisps are a delightful and elegant appetizer that combines the fresh flavors of cherry tomatoes, basil, and garlic with the rich, nutty taste of parmesan cheese. This dish is perfect for entertaining guests or for a simple yet sophisticated snack.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Spoon tablespoon-sized mounds of grated Parmesan cheese onto the parchment paper, spacing them about 2 inches apart. Flatten each mound slightly with the back of the spoon.
- Bake in the preheated oven for about 5-7 minutes, or until the edges turn golden brown. Watch closely to prevent burning.
- Remove from the oven and let the crisps cool on the baking sheet.
- In a food processor or blender, combine the basil leaves, pine nuts, and minced garlic.
- Pulse until the mixture starts to come together.
- Gradually add the olive oil while the machine is running until you achieve a smooth consistency. You can adjust the amount of olive oil to taste.
- Season with salt and pepper to taste, if desired.
- In a medium bowl, combine the halved cherry tomatoes with about 2-3 tablespoons of the prepared pesto. Toss to coat the tomatoes evenly. Save any leftover pesto for another use or for extra drizzling.
- Once the Parmesan crisps have cooled and firmed up, carefully remove them from the parchment paper and place them on a serving platter.
- Spoon a generous amount of the pesto-coated cherry tomatoes onto each Parmesan crisp.
- Serve immediately as a delicious appetizer or snack. Enjoy the delightful combination of tangy cherry tomatoes, flavorful pesto, and crispy Parmesan!
Tips:
- Ensure that the cherry tomatoes are fresh and ripe for the best flavor.
- Use high-quality olive oil to enhance the taste of the pesto.
- When grating the parmesan cheese, use a fine grater to get a smooth and even consistency.
- Toast the pine nuts in a dry skillet until they're golden brown to bring out their nutty flavor.
- If you prefer a stronger garlic flavor, you can add an extra garlic clove to the pesto.
- Serve the pesto tomatoes on parmesan crisps immediately after assembling to keep the crisps as crunchy as possible.
This pesto tomatoes on parmesan crisps recipe is an easy-to-make yet impressive dish that is sure to wow your guests. The combination of fresh pesto, juicy tomatoes, and crispy parmesan creates a medley of flavors and textures that are simply irresistible. Enjoy this elegant appetizer as a starter or a beautiful addition to any party spread.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 120kcal | 6% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 1.01g | 3% |
| Sugar 1.94g | 2% |
| Fat | |
| Fat 27g | 33% |
| Saturated 6g | 20% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 10mg | 2% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.60mg | 4% |
| Vitamin B6 0.09mg | 6% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.27ug | 11% |
| Vitamin C 10mg | 11% |
| Vitamin E 0.83mg | 6% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 0.11mg | 12% |
| Iron, Fe 0.54mg | 5% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 170mg | 13% |
| Potassium, K 230mg | 7% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 350mg | 24% |
| Zinc, Zn 1.25mg | 11% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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