Parsley Pesto and Burst Heirloom Cherry Tomato Crostini…I am convinced…is why my tastebuds were born.
Fluffy bunches of fresh parsley whirled with good olive oil, a couple plump cloves of garlic and a hefty swirl of grated gold (grated Parmigiano) give garden fresh flavor a whole new meaning.
Crusty bread toasted up with perfectly charred edges, a nice dollop of parsley pesto topped with melty cherry tomatoes and we’ve got ourselves a stunning appetizer.
It doesn’t take much to orchestrate a beautiful meal at the end of a lazy summer day. Dining outside under a sun getting ready for bed while tiny stars come out to play makes summer summer…outdoor table, twinkle lights, ceramic plates, sturdy wine glasses, cloth napkins, parsley pesto crostini…
Would you agree that it’s the simple pleasures that sometimes hold the greatest power?
The noise of a bottle being uncorked, a family of cicadas singing in the distance and the delicious sounds of crunchy bread being devoured.
Pointed bread poking its crusty face out of a paper sleeve…bowls brimming with tiny sweet tomatoes the colors of a fire-y summer sun…waxy boxes busting at the seams with just picked produce…soft green grass tickling our toes…(although our grass is not so soft or so green with the heat index what it is these days…a girl can dream…)
This crostini is the catalyst for a satisfying evening. Paired with a cold bottle of Pinot, the musical stylings of Moonstruck, and a pal who’s happy to settle in with crisp wine and heavily adorned toast.
That’s my kind of night…
What’s your ideal summer night? I’d love to know!
- 1 large baguette, sliced on the diagonal about ½ inch thick slices
- 2 - 3 Tbsp. olive oil
- 3 big bunches (3 cups) parsley leaves
- ½ cup olive oil
- 2 plump garlic cloves, chopped
- ½ cup grated Parmigiano
- Salt to taste
- 2 pints cherry tomatoes
- 2 Tbsp. olive oil
- Salt and freshly ground black pepper to taste
- 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 ¼ 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.
A few other Ciao Chow Bambina favorites…