Pesto Di Parma Tartine Recipes

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ANCHOIADE TARTINE



Anchoiade Tartine image

Assemble a quick holiday appetizer with anchovies, butter, and briny caper berries atop ciabatta toast. This recipe is from chef Jody Williams. Also try: Pesto di Parma Tartine, Pesto di Noci Tartine

Provided by Martha Stewart

Yield Makes 12

Number Of Ingredients 5

1/2 cup unsalted whipped butter, room temperature
1 loaf ciabatta, halved lengthwise and sliced crosswise into twelve 1-inch-thick pieces, toasted
Salted anchovies, rinsed and patted dry
Flaky sea salt, such as Maldon
Caper berries

Steps:

  • Spread butter on toasts. Top with anchovies and season with salt; garnish with caper berries.

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

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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