Pesto & Roasted Tomato Crostini

9/9/2024

Prep Time: 10 Min
Cook Time: 25 Min

Yields: 8 Pieces

What You Need

MACADAMIA NUT PESTO
www.thehappyveg.ca/recipes/macadamia-nut-pesto

SUNDRIED TOMATO PESTO
www.thehappyveg.ca/recipes/sundried-tomato-pesto

Preheat your oven to 425 F. Halve all of the medley tomatoes and add them to a parchment lined baking sheet. Drizzle them generously with EVOO and season the tray with salt, pepper, and pepper flakes. Toss to combine everything and once heated, add the tray to the oven. Bake the tomatoes about 25 minutes, flipping once or twice. To finish, switch the oven to BROIL HIGH / 500F, and let the tomatoes blister up a bit. Keep an eye on them to avoid burning.

If you're preparing the pesto, do so while the tomatoes roast up in the oven. If you're using store-bought or already have prepared pesto, skip this step.
Once the tomatoes are just about ready, begin heating a grill pan set to just about medium. Brush both sides of the baguette slices with EVOO and grill them until golden on both sides. Once they're finished, take your raw clove and give each slice a garlic rub down.
Spread some pesto on each baguette slice followed by spooning some of the gorgeous, roasted tomatoes on top. Grate grana padano over each slice, a sprinkle of Himalayan salt, and nestle a basil leaf or two on each piece. ENJOY!