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December 22, 2014
These cozy toasts are succulent, juicy, savory, and light. I whipped ‘em up for Refinery29’s holiday appetizer feature last week, but they’re on heavy rotation throughout the year.
Oven roasting the tomatoes at high heat with whispers of olive oil and balsamic vinegar brings out their sweetness, which is met by the herbaceous lilt of basil. This divine union is completed with toasted pine nuts.
Yes, please!
Ingredients
- 2 inch large tomatoes sliced 1/4 thick
- 1 inch sourdough baguette sliced 1/2 thick
- 1 bunch fresh basil
- 1/4 cup pine nuts toasted
- olive oil to taste
- sea salt to taste
- balsamic vinegar to taste
Instructions
- Preheat oven to 450º F.
- Slice tomato and place on baking sheet. Drizzle with olive oil, balsamic vinegar, and a sprinkle of sea salt. Roast for 8 minutes.
- Lightly toast slices of baguette and top with a leaf or two of basil on each.
- Lay the roasted tomato atop the basil and sprinkle with toasted pine nuts. Serve.
- You can toast raw pine nuts quickly in a pan or a toaster oven — just make sure they don’t burn!
