119936 pesto tomato ahead Recipes

goat cheese, softened, pesto , or as needed, tomatoes, chopped, french bread, sliced

pesto, unbaked pie crust, crumbled goat cheese, eggs, half-and-half cream, all-purpose flour, oil-packed sun-dried tomatoes, drained and cut into strips, salt and freshly ground black pepper to taste

baguette, fresh , long, fruity virgin olive oil, basil pesto, preferably homemade (or olive tapenade, or use the two pestos on alternate bruschetta slices), red- ripe tomato, sweet onion, salt , maldon is nicest, black pepper, brie cheese or camembert cheese

tomatoes (up to 2 1/2 lbs, red , choose firm, ripe tomatoes. heirloom tomatoes tend to fall apart when roasting), olive oil, dried oregano, kosher salt, fresh ground black pepper, pesto sauce (store bought or homemade ), freshly grated parmesan cheese, walnuts, pine nuts, garlic, diced (9 cloves), fresh basil leaves , packed, kosher salt, fresh ground black pepper, olive oil, freshly grated parmesan cheese

tomatoes, peeled, seeded and chopped, blanched almond, roughly chopped, fresh basil leaf, garlic cloves, minced, extra virgin olive oil, salt & freshly ground black pepper

tomatoes, grain white rice, uncooked, water, basil pesto, pine nuts, very finely grated parmesan cheese, grated mozzarella cheese , plus, grated mozzarella cheese, for topping

pesto sauce, cream cheese, goat cheese, sliced sun-dried tomato , oil packed, chopped walnuts

fresh linguine, refrigerated basil pesto, olive oil, zucchini, diced, onion, chopped, garlic cloves, finely chopped, tomatoes with juice, diced, fresh basil, chopped (optional), parmesan cheese, grated

premade puff pastry, tomatoes , depending on size, thinly sliced, pesto sauce, mascarpone, salt and pepper

sheets phyllo pastry (guesstimate, see instructions), soft butter, extra virgin olive oil, basil pesto (homemade if possible), tomatoes, ripe (unpeeled and sliced 3/4 inch thick crosswise), salt, sugar, black pepper, coarsely ground, cheese (or halloumi or cream )

truss tomatoes, halloumi cheese, pesto sauce, lemon juice, extra-virgin olive oil

french bread , cut at least 1 inch thick, tomatoes (very ripe ), parmesan cheese (grated ), feta cheese (finely crumbled ), extra virgin olive oil (xtra virgin dipping oil), basil pesto (bonnie s #8650), salt and pepper (to taste)

tomatoes , cut into 1/4 inch thick slices (about 12 oz each), caesar salad dressing, grated onions, basil pesto, salt and pepper

bread flour or 3 1/4-3 1/2 cups all-purpose flour, divided, sugar, salt, active dry yeast or 1 (1/4 oz) package instant dry yeast, water, very warm (120-130 degrees fahrenheit), basil pesto, sun-dried tomato packed in oil, drained, coarsely chopped, egg, beaten, parmesan cheese, grated if desired

bow tie pasta (farfalle), pesto , recipe follows, tomatoes, halved, crumbled feta cheese, kosher salt and freshly ground black pepper, olive oil , as needed

semolina or chewy bread, torn into large pieces, extra-virgin olive oil, divided, anchovy paste, shrimp, peeled and deviened, garlic, grated or chopped, crushed red pepper flakes, salt and freshly ground black pepper, capers, dry white wine , eyeball it, seafood stock , clam juice or chicken stock, lemon, juiced, cold butter, a generous handful fresh flat-leaf parsley, chopped, store-bought olive tapenade, store-bought pesto, tomatoes, sliced, red onion, thinly sliced