Finger food ? Aperitif ? Longing for salty ?
Well, this is the right idea,
pesto and plum blend perfectly ,
Tomato offers a fresh note that stands out along with the taste of basil … to try and to eat!
And now …LIGHT THE FIRES !
INGREDIENTS:
-A roll of puff pastry crust or if you prefer
- 50g of grated Parmesan cheese
- Parmesan shavings for garnish
- A bunch of fresh basil
- A handful of pine nuts
- Extra virgin olive oil to taste
- 350g plum tomatoes
WEAR THE APRON , WASH YOUR HANDS , BEGIN !
- With pastry cutter cut out circles that are going to be placed in pirottine ,
prick the bottom with a fork and refrigerate for 20 minutes.
- Prepare the pesto as usual (NO pesto in jar please!) , It would be better in the mortar but I know many of you will use the blender ,
broken basil, add the oil , Parmesan cheese and pine nuts ,
start again from the basics of mini tartlets
put on each a tablespoon of pesto and some tomatoes , bake for about 20 minutes at 180 degrees .
Serve and garnish with a few leaves of basil and Parmesan cast .
Et voila … quick idea !
