Fresh roasted tomato and prosciutto rye with basil pesto
Do you have mountains of cherry tomatoes in your garden waiting to be harvested? Try making this delicious roasted tomato dish, perfect for summer evenings eating al fresco.
INGREDIENTS
- 2 rye bread rolls, halved
- 1 cup freshly harvested cherry tomatoes
- 100 g chevin goat’s milk cheese
- 100 g prosciutto
- 50 g basil pesto
- 2 tbsp olive oil
- 1 tsp salt
- fresh basil leaves to serve
METHOD
RINSE tomatoes from the garden under water to remove any dirt. Remove the tops or keep them on the fruits.
LAY tomatoes on a roasting dish and cover with olive oil and salt. Roast at 180° until burst and lightly brown, around 8 minutes.
TOAST rye bread halves until brown.
SPREAD chevin cheese on rye and cover with prosciutto slices. Add a layer of roasted tomatoes and dress with basil pesto.
ADD fresh basil pesto leaves to serve.
Fresh roasted tomato and prosciutto rye with basil pesto
Ingredients
- 2 rye bread rolls, halved
- 1 cup freshly harvested cherry tomatoes
- 100 g chevin goat’s milk cheese
- 100 g prosciutto
- 50 g basil pesto
- 2 tbsp olive oil
- 1 tsp salt
- fresh basil leaves to serve
Instructions
Rinse tomatoes from the garden under water to remove any dirt. Remove the tops or keep them on the fruits.
Lay tomatoes on a roasting dish and cover with olive oil and salt. Roast at 180° until burst and lightly brown, around 8 minutes.
Toast rye bread halves until brown.
Spread chevin cheese on rye and cover with prosciutto slices. Add a layer of roasted tomatoes and dress with basil pesto.
Add fresh basil pesto leaves to serve.
ALSO SEE: Heirloom tomatoes: The basics to get you started
Recipe developed by Madison Moulton of Garden&Home.
Feature image: Madison Moulton
