Pesto Di Noci Tartine Recipes

PESTO CAPRESE TARTINE RECIPE

Pesto Caprese Tartine Recipe image

These Pesto Caprese Tartines are addictively delicious and can be enjoyed for breakfast, lunch, dinner, or as party appetizers!

Provided by Marlynn Schotland

Time 10m

Number Of Ingredients 5

Ingredients

Creamy Avocado Pesto (Get the recipe on the blog here)
6 slices of Franz Bakery Twenty Four Grains and Seeds bread
8 oz mozzarella cheese (sliced thinly)
About 1-1/2 cups grape tomatoes (quartered)
Optional: balsamic vinegar (sliced basil leaves for garnish)

Steps:

Spread desired amount of avocado pesto on one side of each slice of bread.
Top each slice with mozzarella cheese slices.
Sprinkle each with a small handful of the quartered grape tomatoes.
Salt and pepper to taste
Optional: drizzle balsamic vinegar over each tartine and garnish with sliced basil leaves.

PESTO DI PARMA TARTINE

Pesto di Parma Tartine image

Top sliced toast with chef Jody Williams's savory prosciutto pesto for a satisfying appetizer or light lunch. Also try: Anchoiade Tartine, Pesto di Noci Tartine

Provided by Martha Stewart

Yield Makes 12

Number Of Ingredients 5

Ingredients

2 cups prosciutto chunks, preferably cut from the shank
2 cups Parmesan cheese chunks
8 fresh sage leaves
1/4 cup extra-virgin olive oil, plus more as needed
1 loaf ciabatta or country bread, halved lengthwise and sliced crosswise into 12 (1-inch-thick) pieces, toasted

Steps:

In a large bowl, mix together prosciutto chunks, cheese chunks, and sage leaves. Working in batches, pass mixture through the medium die on a meat grinder into a bowl, adding olive oil as you grind mixture; the texture should be like coarse sand. Drizzle mixture with more olive oil, if necessary; stir to combine. Transfer to a small serving bowl and serve with toasts.

PESTO DI NOCI TARTINE

Pesto di Noci Tartine image

Italian-style tartines from chef Jody Williams are perfect finger foods for entertaining. Also try: Anchoiade Tartine, Pesto di Parma Tartine

Provided by Martha Stewart

Yield Makes 12

Number Of Ingredients 7

Ingredients

1/4 cup sun-dried tomatoes
3 cups coarsely chopped walnuts
2 cups coarsely chopped Parmesan cheese
8 springs fresh thyme, leaves only, coarsely chopped
1 clove garlic, very thinly sliced
1/2 cup extra-virgin olive oil
1 loaf ciabatta, halved lengthwise and sliced crosswise into 12 (1-inch-thick) pieces, toasted

Steps:

Place sun-dried tomatoes in a small bowl; add enough warm water to cover and let stand 30 minutes. Drain and finely chop.
In a large bowl, mix together walnuts, cheese, thyme, and garlic. Working in batches, pass mixture through the medium die on a meat grinder into a bowl, adding olive oil as you grind mixture; the texture should be like coarse sand. Drizzle mixture with more olive oil, if necessary; stir to combine. Transfer to a small serving bowl and serve with toasts.

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