Mediterranean roasted tomato aperitif! Easy to prepare and great in taste! The finger food recipe, published in the Chef’s Handyman food blog
Fast, great and easy to prepare. Mediterranean aperitif with roasted tomatoes and green pesto! Your guests will be delighted and amazed. No crowded beaches, ‘la dolce vita’ in the own house, what a great outlook. The finger food aperitif will be prepared within no time.
Chef’s Handyman’s finger food favorite: Mediterranean aperitif with roasted tomatoes and green pesto
To make the tart flambee dough, combine 250 g or 8 oz. flour, 2 tbsp. of yeast (15 g or 0.5 oz.), 1 dl or 3 fl. oz. of lukewarm water, 0.5 tsp. of sugar, 0.5 tsp. salt and 2-3 tbsp. of olive oil and knead well. Allow the dough to rest for 1 hour. Then roll the dough out. Cut out rounds with a cookie cutter or a glass.
Meanwhile place the cherry tomatoes in an oven proofed form. Sprinkle with olive oil, salt and black pepper. Add thyme. Roast in oven at 180°C or 350°F for 20-25 minutes. Cool the tomatoes.
To make pesto, place 3 bunches of basil, 6 tbsp. of olive oil, 50-60 g or 2 oz. pines and 3 tbsp. of lukewarm water in a cup. Blend the ingredients with a hand blender. Season the pesto to taste with salt and black pepper. If the mixture is too thick add more olive oil and water.
Bake the dough rounds in oven at 230°C or 450°F for 10-15 minutes or until golden. Take them out and cool.
Place the tart flambee rounds on a plate. Add green pesto and roasted tomatoes. Sprinkle with olive oil, salt and black pepper.
Chef’s Handyman tip: The tart flambee dough can be bought in the store as well.
Shopping list for 4 serves:
Fruits: 250-500 g or 10-16 oz. cherry tomatoes
Herbs: 3 bunches basil, 1 bunch thyme
Nuts: 50 g or 2 oz. pines
Oil: Olive oil
Spices: Salt, black pepper
Baking Ingredients: 2 tbsp. of yeast, 1 tsp. sugar, 250-300 g or 8-10 oz. flour
Dough: tart flambee dough, if no homemade dough is planned
Have a great weekend, yours Chef’s Handyman team!
Outlook of the next blog entry published in the Chef’s Handyman food blog: Welcome spring! Caramelized apple onion tart with garden herbs.