John Myers
Ingredients for 3 servings:
- 2 ciabatta rolls, alternatively 3 slices of baguette
- 3 tsp extra virgin olive oil
- 3 tbsp Pesto Genovese
- 90 g mozzarella, grated
- 2 m.-large tomato(s)
- 3 small onions, red
- 3 pinches of black pepper
- 40 g basil leaves
- 3 medium-sized garlic cloves
- 2 tbsp Italian herbs, dried
- 4 tbsp pine nuts
- 4 tbsp almonds, peeled
- 1 tsp salt
- 4 tbsp extra virgin olive oil
- 20 g Parmesan, finely grated
- 30 g Pecorino, alternatively mountain cheese, medium-aged, finely grated
- n. B. flowers and leaves
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Crispy rolls with a juicy topping as an appetizer (antipasti). Recipe from Liguria, Italy.
For the pesto, thoroughly chop the ingredients, from basil leaves to salt, in a food processor (Moulinex or similar), then grind in a marble mortar until a smooth paste forms. Add the olive oil a spoonful at a time. Finally, add the cheese a spoonful at a time and grind into a smooth paste. The paste will keep in an airtight jar in the refrigerator for about six months. Wash the tomatoes, remove the stems, halve lengthwise, and cut out the green and white core. Halve each half lengthwise, remove the seeds, and cut the quarters lengthwise into strips, then cut these crosswise into cubes. Trim both ends of the small red onions, peel them, and cut them crosswise into approximately 2 mm thick slices, then separate the rings. Halve the ciabatta horizontally. Cut the approximately 3 cm thick baguette pieces diagonally. Toast in a toaster until light brown. Spread 1 tablespoon of pesto on the cut sides (of the ciabatta) and one side of each baguette. Sprinkle or top with the mozzarella. Scatter the diced tomatoes over the top and arrange the onion rings on top. Sprinkle with freshly ground black pepper. Grill the raw crostini in the oven or bake at 200°C (400°F) until the cheese is melted. Garnish immediately, serve warm, and enjoy.
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