Grilled Bocconcini With Sun Dried Tomato Pesto

Name: Grilled Bocconcini With Sun Dried Tomato Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pesto; One 210-mL jar sun-dried tomatoes in oil; 1 medium clove garlic, minced; 1/2 cup (125 mL) freshly grated Parmesan; 1/4 tsp (1 mL) salt; 2 tbsp (25 mL) toasted pine nuts or almonds; 1/4 cup (50 mL) chopped fresh basil; Sandwich; 12 bocconcini, each about 11/2-inches (4-cm) in diameter; 1/4 cup (50 mL) salted butter, softened; 1 medium garlic clove, minced; 1 tbsp (15 mL) finely chopped fresh parsley; 8 to 16 slices bread

Servings: persons

Pesto
One 210-mL jar sun-dried tomatoes in oil
1 medium clove garlic, minced
1/2 cup (125 mL) freshly grated Parmesan
1/4 tsp (1 mL) salt
2 tbsp (25 mL) toasted pine nuts or almonds
1/4 cup (50 mL) chopped fresh basil
Sandwich
12 bocconcini, each about 11/2-inches (4-cm) in diameter
1/4 cup (50 mL) salted butter, softened
1 medium garlic clove, minced
1 tbsp (15 mL) finely chopped fresh parsley
8 to 16 slices bread

1
1. Drain oil from tomatoes into a small dish. Place drained tomatoes in a blender. Add garlic, Parmesan, salt and 3 tbsp (45 mL) of reserved oil. Whirl, stopping to scrape down the sides of the blender frequently, until finely chopped. Whirl in pine nuts and basil until incorporated, but still visible. Scrape pesto back into empty jar, cover and refrigerate until needed. (Any remaining drained oil is delicious in a vinaigrette.)
2
2. Cut each bocconcino into 4 slices. Stir butter with garlic and parsley. Butter 1 side of each slice of bread. Inside on 1 dry side, spread a thin layer of pesto. Top with pieces of cheese, dividing equally among sandwiches. Top with remaining slices of bread, dry side towards cheese.
3
3. Heat a large frying pan over medium-low heat. Cooking in batches as needed, add sandwiches. Top with another frying pan, bottom-side down, so sandwich is compressed as it would be in a sandwich press. Grill 8 to 10 minutes, checking underside frequently or until golden on the underside. Flip sandwiches; replace frying pan weight. Continue grilling for 6 to 8 minutes or until underside is golden and cheese is just starting to ooze out sides. Cut sandwiches in half; serve right away with vinegary coleslaw or green salad.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Pesto, One 210-mL jar sun-dried tomatoes in oil, 1 medium clove garlic, minced, 1/2 cup (125 mL) freshly grated Parmesan, and more.

Yes, Grilled Bocconcini With Sun Dried Tomato Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!