Tomato Toasts with Pesto and Panko

Name: Tomato Toasts with Pesto and Panko
Ingredients: Pesto Sauce or purchased; ½ cup seasoned panko breadcrumbs; ½ cup (2 ounces) shredded Parmesan cheese; ¼ teaspoon coarsely ground black pepper; 3 tablespoons extra-virgin olive oil; 16 baguette slices or sourdough bread triangles or circles; 16 baguette slices or sourdough bread triangles or circles; 4 large or 8 small (about 2 pounds) tomatoes

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Tomatoes

By Julia Rutland

Published 2021

About

You can diagonally slice a baguette, or cut triangles or circles from a slice of sourdough sandwich bread in the same diameter as the tomato. Spoon extra pesto into small zip-top plastic freezer bags or containers; freeze 6 to 9 months, and you’ll have fresh pesto anytime.

Ingredients

Pesto Sauce or purchased
½ cup seasoned panko breadcrumbs
½ cup (2

Starter
Vegetarian

Method

Prepare Pesto Sauce. Cover and refrigerate until ready to use (up to 3 days). Preheat oven to 375°. Combine panko, Parmesan, pepper, and 2 tablespoons oil in a small bowl.

Arrange bread slices in a single layer on a sheet pan. Brush with remaining 1 tablespoon olive oil.