Tomatoes with Pesto Oil

1. 1

   Heat 1 tablespoon of the olive oil in a medium skillet.

2. 2

   Add the bread crumbs and cook over moderately high heat, stirring, until crisp and deep golden, about 5 minutes.

3. 3

   Immediately transfer the bread crumbs to a plate and stir in the cheese.

4. 4

   Season with salt and pepper.

5. 5

   In a blender or mini processor, puree the basil with the remaining 7 tablespoons of olive oil and a pinch of salt until smooth.

6. 6

   Arrange the tomatoes on a platter or 8 plates.

7. 7

   Drizzle the pesto oil over and around the tomatoes and sprinkle them with the Parmesan crumbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.