CROS­TINI WITH PESTO AND SLOW-ROASTED VINE TOMA­TOES

Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 1 hour Makes about 20

About 10 small vine-ripened toma­toes, halved 1 Tbsp bou­tique ex­tra vir­gin olive oil

Salt and ground black pep­per, to taste

½ loaf french bread or 1 fi­celle

Olive oil, to brush or spray

100g feta

3 Tbsp cream cheese

½ cup pesto

Pre­heat oven to 150C fan­bake and line two bak­ing trays with bak­ing pa­per for easy clean-up. Ar­range toma­toes cut-side up on one tray, driz­zle with olive oil and sea­son with salt and pep­per. An­gle-slice bread into 1cm-thick slices. Ar­range in a sin­gle layer on the sec­ond bak­ing tray and brush or spray with oil. Bake cros­tini un­til crispy and lightly golden (10-15 min­utes) and toma­toes un­til soft­ened (about 45 min­utes). Re­move from oven and cool. Com­bine feta and cream cheese then di­vide be­tween cros­tini. Top each with about 1tsp of pesto and half a slow-roasted tomato, sprin­kle with pep­per and serve.

YUM YUM DIP

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