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Pesto Tomato Nibbles recipe

Pesto Tomato Nibbles recipe

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  • Dish type
  • Side dish
  • Vegetable side dishes

A friend makes these for me all the time and they are scrumptious! Make these ahead of time and pop into the oven 15 minutes before guests arrive. The aroma will make mouths water.

67 people made this

IngredientsServes: 10

  • 10 ripe small tomatoes
  • 7 tablespoons homemade or shop-bought pesto
  • 100g (4 oz) freshly grated Parmesan cheese

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Preheat oven to 180 C / Gas mark 4.
  2. Slice tomatoes in half and scoop out about a tablespoon of flesh from the centre of each half. Fill pocket with pesto and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.
  3. Bake in preheated oven until cheese is melted and bubbly and slightly browned. Serve warm.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:(77)

Reviews in English (56)

by Jillian

Excellent - as a side dish or an appetizer! And what really great is this is so easy, yet it tastes like you spent a lot of time and effort. I used a combination of Parmesan, Romano and mozzarella cheeses to take this over the top. But, no matter what cheese you choose this is bound to be good!-27 May 2011

by Jen

These were great. I think next time I will try some with Mozz. cheese on top. Try to use tomatoes that are more firm so they didn't get mushy as they sit.-22 Aug 2007

Bruschetta with pesto and sundried tomato

Sandwiches or bread slices are excellent and quick way to make some yummy appetizer or snacks and all you need is just few minutes to prepare an appetizing platter. For accompanying the afternoon tea snacks or for your book club, bruschetta are great way to fill up your guest, it is easy and universally popular and can be literally topped with anything under the sun, just run your imagination wild. :)In Italy, where it is originated bruschetta is a popular antipasto and a basic recipe involves just rubbing the slices of toasted bread with garlic or olive oil and then seasoned with just salt and pepper.You can make your own Italian loaf or you can buy it from the deli section of your grocery store. If you are using Italian loaf then go for the herbed one for extra flavor, it really taste wonderful.

Among the many toppings that I have tried so far, this remains my most favorite one, pesto, sun dried tomato and mozzarella cheese, this one simply taste amazing.

This post is part of Day 4 of the 10th edition of blogging marathon under the theme “Guilt Free Snacks

50 Things to Make With Pesto

How to make pesto:
Blend 8 cups packed basil leaves, 1 cup olive oil, 1/2 cup toasted pine nuts, 2 to 4 garlic cloves and 1/2 teaspoon salt in a food processor until almost smooth. Stir in 1/2 cup grated Parmesan.

1. Pesto Meatballs Mix 1 pound ground turkey with 1/2 cup each breadcrumbs and pesto, and 1/4 cup each milk and grated Parmesan. Form into small balls. Cook in a nonstick skillet with olive oil, 10 to 12 minutes.

2. Meatballs in Pesto Cream Make Pesto Meatballs (No. 1) cook until just browned, then add 1 cup chicken broth and 1/4 cup pesto and simmer until tender. Stir in 1/2 cup cream and simmer.

3. Pesto Burgers Make Pesto Meatballs (No. 1) but form into patties and grill. Serve on toasted ciabatta rolls with pesto, mozzarella, tomato and arugula.

4. Pesto Pizza Split a loaf of French bread and brush with pesto. Top with capicola, shredded mozzarella and grated Parmesan. Broil until the cheese melts.


Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

5. Italian BLT Spread pesto mixed with mayonnaise on toasted bread fill with crisp pancetta, sliced tomato and arugula.

6. Pesto Fritters Mix 1 cup each ricotta and chopped spinach, 1/2 cup flour, 1/4 cup each grated Parmesan and pesto, and 1/2 teaspoon baking powder chill 30 minutes. Deep-fry tablespoonfuls in 350 degrees F vegetable oil until golden, 4 minutes. Serve with marinara sauce.


Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

7. Pesto Butter Mash 3/4 cup pesto into 4 tablespoons softened butter.

8. Pesto Corn Grill or steam corn, then brush with Pesto Butter (No. 7). Sprinkle with Parmesan.

9. Pesto Sweet Potatoes Bake sweet potatoes at 425 degrees F until tender, 40 minutes. Quarter lengthwise and spread with Pesto Butter (No. 7).


Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

10. Pesto Cream Tortellini Simmer 1 cup heavy cream with 1/4 cup pesto in a skillet until slightly thickened. Stir in 1/4 cup grated Parmesan. Toss with 12 ounces cooked tortellini and 2 cups steamed broccoli.

11. Ricotta-Broccoli Pasta Toss 1 pound cooked orecchiette with 1/2 cup each pesto, ricotta and grated Parmesan. Add 1 bunch chopped steamed baby broccoli.

12. Baked Pesto Gnocchi Toss 1 pound cooked gnocchi with 3 tablespoons pesto and 1 tablespoon softened butter in a baking dish. Sprinkle with grated pecorino and broil until golden.

13. Tuna–White Bean Pasta Cook 1 sliced garlic clove in a skillet with 3 tablespoons olive oil, 1 minute. Stir in 1/4 teaspoon red pepper flakes, 1 can each drained tuna and white beans, and 1/4 cup pesto. Toss with 12 ounces cooked spaghetti and some torn basil.

14. Pesto Primavera Salad Toss 12 ounces cooked gemelli or penne with 4 cups sliced steamed vegetables, 1 cup diced mozzarella, 3/4 cup pesto and 1/4 cup grated Parmesan. Top with toasted sliced almonds.

15. Potato-Pesto Pasta Cook 1/2 pound cavatelli and 1/2 pound chopped peeled russet potatoes in boiling water until tender, 8 to 9 minutes. Drain and toss with 1/4 cup pesto and some of the cooking liquid.

16. Calamari-Pesto Pasta Make Potato-Pesto Pasta (No. 15). Saute 1 pound calamari in a skillet with olive oil, 3 to 4 minutes. Toss with the pasta.

17. Pesto Mussels Saute 4 sliced garlic cloves in a pot with olive oil until golden, 2 minutes. Add 2 pounds mussels and 1 cup white wine cover and cook until the mussels open, about 4 minutes. Stir in 3 tablespoons pesto.

18. Pesto-Clam Linguine Make Pesto Mussels (No. 17), using clams instead of mussels. Add 1/2 teaspoon red pepper flakes. Toss with linguine.

19. Pesto Green Beans Toss 1 pound steamed green beans with 3 tablespoons pesto and the juice of 1/2 lemon.

20. Pancetta-Pesto Peas Cook 4 ounces diced pancetta in a skillet with olive oil until crisp remove with a slotted spoon. Add 1 bag frozen peas and 1 cup water to the skillet simmer until tender, 10 minutes. Stir in 3 tablespoons pesto and heat through.


Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

21. Pesto Orzo with Peas Make Pancetta-Pesto Peas (No. 20). Stir in 1 1/2 cups cooked orzo and 2 tablespoons grated Parmesan.

22. Pesto Potato Salad Cook 2 pounds quartered new potatoes in salted boiling water until tender, 10 to 15 minutes drain and cool slightly. Whisk 1 cup mayonnaise, 3 tablespoons pesto and the juice of 1 lemon toss with the potatoes and 1 cup diced celery.

23. Pesto Chicken Salad Whisk 3 tablespoons pesto with 1/4 cup each mayonnaise and sour cream. Stir in 4 cups chopped cooked chicken, 1/2 cup chopped celery and 1/4 cup each chopped red onion, walnuts and crisp bacon.

24. Pesto Egg Salad Whisk 1/4 cup mayonnaise, 2 tablespoons each pesto and olive oil, and 1 tablespoon lemon juice. Fold in 8 chopped hard-boiled eggs, 1 cup chopped celery and 2 tablespoons minced red onion.

25. Pesto Tuna Salad Toss 2 cans drained tuna, 1 can drained chickpeas, 1/4 cup each chopped parsley, red onion and roasted red peppers, 3 tablespoons pesto and 2 tablespoons red wine vinegar.

26. Pesto Succotash Cook 5 cups corn, 1 cup sliced cherry tomatoes and 1/4 cup chopped red onion in a skillet with 1 tablespoon butter until soft, 5 minutes. Add 2 cups cooked lima beans and 1/4 cup heavy cream heat through, then stir in 2 tablespoons pesto.

27. Lemon-Pesto Dip Whisk 1/2 cup sour cream with 1/4 cup each mayonnaise, Parmesan and pesto, 2 tablespoons capers and 2 teaspoons each lemon zest and juice. Season with salt and pepper.

28. Pesto Hummus Mix 1 cup hummus with 2 tablespoons pesto. Top with chopped mint, toasted pine nuts and a dash of paprika.

29. Pesto Croutons Toss 4 cups bread cubes, 3 tablespoons pesto and 2 tablespoons olive oil. Spread on a baking sheet bake 20 minutes at 350 degrees F.

30. Pesto Panzanella Toss Pesto Croutons (No. 29) with 2 tablespoons red wine vinegar, 3 tablespoons olive oil, some chopped tomatoes and cucumber, sliced red onion and more pesto.

31. Pesto Salad Whisk 2 tablespoons champagne vinegar and 1/4 cup pesto. Toss with baby greens and serve with baguette toasts spread with goat cheese.


Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

32. Pesto Caesar Salad Whisk 2 tablespoons pesto with 1/2 cup Caesar dressing. Toss with romaine and croutons top with shaved Parmesan.

33. Pesto Quesadilla Saute 1/2 cup each sliced scallions, mushrooms and zucchini with some pesto, minced jalapenos and cilantro. Brown a flour tortilla in a skillet with butter top with the vegetables, shredded muenster and another tortilla. Flip and cook.

34. Pesto Grilled Cheese Brush 2 slices rustic bread with pesto, then sandwich with sliced cheddar or provolone. Butter the outside of the bread and cook in a skillet over medium heat until golden.

35. Pesto-Tomato Soup Cook 3/4 cup chopped shallots and some fresh thyme in a pot with butter. Add 1 large can crushed tomatoes, 1 1/2 cups water and 1/2 cup cream simmer 20 minutes. Puree, then stir in 3 tablespoons pesto.


Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

36. Pesto Steak Mix 1/4 cup pesto, 2 tablespoons white wine vinegar and 1 tablespoon hot water. Grill or broil 1 1/4 pounds skirt steak brush with the pesto.

37. Pesto Frittata Cook 1 grated zucchini in an ovenproof skillet with butter. Stir in 1/4 cup chopped parsley and 2 tablespoons each pesto and grated Parmesan. Add 6 beaten eggs and cook until almost set, 3 minutes. Bake in a 350 degrees F oven until set, 15 minutes.

38. Pesto Fried Chicken Mix 1 cup milk and 1/2 cup pesto add 3 1/2 pounds chicken pieces and soak 30 minutes. Dredge the chicken in 3 cups flour mixed with 1 teaspoon each paprika, salt and pepper. Fry in 350 degrees F vegetable oil, 12 to 15 minutes.

39. Pesto Wings Marinate 2 pounds chicken wings in 1/2 cup pesto and 1/4 cup each cider vinegar, hot sauce and honey. Roast at 425 degrees F, 40 minutes. Toss with chopped basil and mint.

40. Pesto Lamb Kebabs Skewer 1 pound cubed lamb and some red onion. Brush with a mix of 1/4 cup pesto and 1 tablespoon white wine vinegar. Marinate 1 hour, then grill.

41. Pesto Salmon Cakes Mix 1 pound cooked flaked salmon with 1 cup panko, 1/4 cup pesto, 1 egg and 1 tablespoon lemon zest. Form patties cook in an oiled skillet, 2 to 3 minutes per side. Serve with tartar sauce mixed with pesto.

42. Pesto Swordfish Mix 1/4 cup pesto with the juice of 1 lemon and 1 tablespoon hot water. Spoon over grilled or broiled swordfish.

Tomato & Pesto Canapés

Home-grown tomatoes with freshly made pesto make for one of my favourite flavour combinations and I have been making simple tarts using these two ingredients for many years.

I love eating miniature versions of dishes: the idea of grazing casually on finger-food never fails to excite me, so these canapé-sided tartlets fit the bill. They can, of course, be made as large as you want and I often make these into full-on tarts!

For assembling, a small amount of pesto is spread over the uncooked pastry base, a halved plum tomato is placed on top, followed by seasoning and a few drops of balsamic vinegar. These are then baked at 200C for about 10 minutes.

Once baked and cooled, a few drops of balsamic reduction, a baby basil leaf and small Parmesan crisp finish these canapés off.

For this batch, I used some baby plum tomatoes that I took straight from the freezer: I always freeze halved small plum and cherry tomatoes in the autumn which are great for use in recipes such as this and they still have a lovely fresh taste about them. But I often make this with halved, lightly oven-roasted tomatoes, although these work perfectly of course with fresh tomatoes.

I made up a quick rough-puff pastry for this, giving about 200g pastry, but you can use puff pastry or shortcrust pastry. I use a small circular cutter and, when cut out, I lightly press a slightly smaller cutter on the surface of each to form a ring (as in the picture below): the outer ring of the bases rises up just a little as they bake: not as much as for vol-au-vents, but enough to give a slight ridge.

For the pesto, I pound fresh basil, seasoning, grated parmesan, toasted pine nuts and extra-virgin olive oil with a pestle and mortar until it comes to a fairly coarse paste.

For the Parmesan crisps, I put small mounds of grated Parmesan on a baking parchment and bake for 5-6 minutes or so until just bubbling. I leave them to cool on the parchment.

Sun-dried tomato, parmesan & rosemary palmiers

This post may contain affiliate links. Please read my disclosure for more info.

Do you bore yourself with your lack of &lsquopre-dinner nibble&rsquo imagination when you have guests over? I certainly do, so I thought I&rsquod replace those dull dishes of crisps & nuts with something a bit more impressive &hellip these easy puff pastry &lsquopalmiers&rsquo stuffed with tasty sun-dried tomatoes, parmesan & fresh rosemary. Mmmm!

One of the things I thought that the Australians were really good at when I lived there recently was chips &lsquon&rsquo dips and &lsquonibbles&rsquo before dinner. They love &lsquoem and have all sorts of different kinds like little rice crackers, different kinds of fancy breadsticks, pots of stuffed olives and loads of interesting hummus-type dips. It&rsquos really hard not to eat a few too many and end up spoiling your appetite!

Over here in the UK we&rsquore pretty boring about this kind of thing and you won&rsquot usually get more than a few crisps or maybe if you&rsquore extra lucky some mixed salted nuts. If that sounds a bit rude of me to say so, then let me assure you that I&rsquom no better myself. I will usually just plonk down dishes of said crisps or nuts to have with drinks before dinner if I have guests over. The shame!

I suppose we could blame the better weather over there. After all, if you&rsquore going to sit around at BBQs every summer weekend, you need plenty of interesting pre-dinner nibblies. 😉

Whatever the reason, I thought these cute little savoury puff pastry palmiers would be perfect for spicing up my pre-dinner offerings at my next dinner party! And the great thing about them is that they not only take mere minutes to put together, as you use a whole sheet of ready-rolled puff pastry, but you can make them, put them on a baking sheet, then pop them in the fridge until your guests arrive. When you hear the door-bell ring, you can pop them in the oven and hey presto, 10 minutes later you&rsquove got warm, cheesy, tomato-y little fresh pastries for your guests to nibble on until dinner&rsquos ready.

These are nothing more complicated than two or three ingredients sprinkled generously over puff pastry and then rolled up tightly from both of the long sides so that they meet in the middle. You end up with a long roll of pastry that you then slice, like a sausage, in about 1cm-thick rounds. Pop on a baking tray, brush with a little egg, then bake.

Silly me fully intended to take a picture of the long roll before I cut it into rounds, but totally forgot in my excitement to get them into the oven. Sorry! (when I make them again I&rsquoll take a photo and pop back here and post it!) Hopefully though the recipe explains clearly enough how to do the rolling in part. It isn&rsquot complicated to understand &ndash promise!

Roll both of the long sides of the pastry in until they meet in the middle. Pop in the fridge to firm up, then slice into 1cm-wide slices and bake!

Although I chose to make sun-dried tomato, parmesan & rosemary palmiers this time, you could of course choose other flavours. And really the possibilities are endless. How about olives, oregano & feta? Or bacon, thyme & cheddar? Pesto & prosciutto? I could go on and on!

Hmm, any tips before I leave you with the recipe? Let&rsquos see &hellip oh yes, pop the rolled-up pastry roll in the fridge for half an hour so that it&rsquos easier to slice through. And of course you can freeze any uncooked palmiers until you want to eat them. Just carefully place them in containers with the layers separated by baking paper and then cook straight from frozen when you want fresh palmiers &ndash just give them a few extra minutes in the oven.

So I guess this means goodbye oh-so-boring pre-dinner crisps &hellip hello much-more-interesting palmiers. What lucky guests you&rsquoll all have at your next dinner party!

More Parma Ham Recipes

I am now sharing more Parma Ham recipes on Lavender and Lovage, that are also easy to make, with most being no-cook recipes.

  • Parma Ham Pitta Bread Pizza
  • Focaccia Bites with Pesto and Prosciutto di Parma
  • Prosciutto di Parma and Peach Skewers
  • Italian Sub Sandwich with Prosciutto di Parma Ham

Serving Notes for Parma Ham Crostini with Pesto

  • Make these just before serving, so the toast doesn’t go soft and soggy.
  • Use any pesto you like – I love any green pesto with this recipe, but sun-dried tomato pesto is also lovely.
  • Try to use heritage multi-coloured tomatoes, they add a nice splash of colour and a wonderful sweetness.
  • You can make the Parma Ham rosettes ahead of time if you like, just store them in a covered container in the fridge until you need to use them.
  • Optional extras that would be nice are: capers, sliced olives and a drizzle of olive oil over the crostini just before serving.
  • There is a list of edible flowers here: Edible Flowers

I hope you feel inspired to make today’s NO-COOK recipe for Parma Ham Crostini with Pesto, they would be perfect for the long May Bank Holiday weekend that is coming up on the 25th May. PLEASE do let me know if you make them, and what you served them with. Have a lovely weekend, and see you soon, Karen

Easy Roasted Tomato and Puff Pastry Tartlets Recipe with Puff Pastry

These easy-to-make roasted tomato puff pastry tartlets are made with store bought puff pastry. It&rsquos so delicious and can be used in an array of ways. Most importantly, it is a huge time saver in the kitchen. In no time, you can have delicious pastry treats for everyone to enjoy. Therefore, you should ALWAYS have a roll of puff pastry in the freezer.

I recommend serving these puff pastry tartlets with a great selection of condiments and jams, like these yummy nibbles from Food Ink Chef. Trust me, they are simply divine!

Fresh Basil Pesto Sauce

The scent of fresh basil leaves always reminds me of one of my favorite people, Mrs. Calabrese, who literally makes the best basil pesto sauce in the whole world. She grew beautiful basil plants in upstate New York two feet high and taught me how to grow basil and how to trim the larger leaves off first to give the basil plant room to keep growing, rather than go to seed. She showed me how to toast the pine nuts (no walnuts or almonds in this pesto!) and when to add the olive oil (at the end) so the sauce does not separate. She even taught me how to freeze it! When I make pesto, I lovingly think of her. &hearts

Happily, my family is as obsessed with pesto as I am. We slather it on pasta, in pesto chicken, pizza, swirled in soup&hellipI even made a scrumptious (and healthy) pesto turkey burger with my pesto sauce! Fortunately, with a little practice, pesto is not difficult to make, stores easily in the refrigerator or freezer, and you can whip up a summer meal in no time at all without heating up the whole kitchen. Another plus? This is a healthy, Mediterranean diet-friendly recipe!

Are you ready to try one of the most incredible summer recipes of your life? You will never buy pesto ever again!

Key Ingredients

To make the best pesto, you need the best ingredients. There are many recipes out there with &ldquosubstitutes&rdquo but I guarantee that using the ingredients I list below will yield the most flavorful results.


Fresh basil leaves are the key ingredient in this basil pesto sauce. The leaves must be dark green with a sweet peppery/grass scent to them. Take a bite of one of the leaves to make sure the basil flavor (minty/pepper) is strong, too. If you are picking leaves from a fresh basil plant, take the larger leaves first, and trim off any insect nibbles on the leaf. Did you know that the more you pick leaves on a basil plant, trimming from the base stem with shears, the faster and larger the next batch of leaves will grow?

Parmesan Cheese

Parmesan cheese, also known as Parmesan-Reggiano cheese, is a hard cow&rsquos milk cheese. The cheese is aged up to three years to give it a sweet, nutty flavor. Cheaper Parmesan cheeses have a bitter taste and smell, but a fine aged Parmesan has a bold but sweet umami (savory) flavor. Parmesan is basil&rsquos partner-i-crime in this basil pesto sauce, so spring for the good stuff when you buy parmesan, you will thank me later.


If you are going to use fresh basil for this pesto, why not use fresh garlic, too? Fresh garlic adds a hint of zest to this basil pesto sauce. Traditional (soft neck) garlic is fine for this recipe, but if you are making basil pesto sauce for a special occasion, look for elephant garlic at your local gourmet store, it has a milder and sweeter taste than traditional garlic.

Pine Nuts

Some people use walnuts or almonds in their pesto, but traditional Italian basil pesto sauce is made with pine nuts. Pine nuts or pignoli nuts are edible pine seeds found in many Mediterranean recipes. Right now, pine nuts can be hard to find (and expensive) so stock up when they are on sale because you will likely make a few batches of basil pesto sauce over the summer. Some people get them in bulk at Costco, but I have had good luck getting them on Amazon. When you purchase the nuts, check to see if they are toasted or not. If they are not toasted, throw them in a 350-degree oven for about 5-6 minutes, until golden brown. Toasting adds a nice flavor to the pine nuts and releases the oils from inside the nut.

Olive Oil

Olive oil adds the liquid to this sauce, binding together the basil, parmesan cheese, garlic, and pine nuts. Use extra virgin olive oil if you can, it adds a pure olive oil taste that compliments the other ingredients so well. Olive oil is also used if you freeze this basil pesto sauce. Spoon the sauce into a freezer-friendly container, then add a thin (about 1-2 tablespoon) layer of olive oil on top of the sauce before putting it in the freezer. Basil naturally oxidizes the longer it is exposed to air so the olive oil top-off helps to seal in the flavors and colors.

You only need a few pinches of salt to enhance the flavor of the pesto, don&rsquot over salt.


Fresh basil pesto sauce will keep for about seven days in the refrigerator and up to six months in the freezer. (Note: If your basil pesto sauce turns slightly brown, it is still safe and tasty to use, it just won&rsquot look as pretty. However, if it is past seven days and has a pungent smell, it has likely soured, so do not use.)

Other Ingredients You Can Use

  • Sun-dried Tomatoes
  • Garlic Scapes (Fresh garlic shoots)
  • Mushrooms
  • Spinach
  • Cilantro
  • Pistachios (In place of pine nuts)

I am a purist when it comes to pesto, I prefer basil pesto sauce the best, but I also make a mean sundried tomato-basil pesto, which is great for bruschetta. My new favorite way to eat pesto is on zucchini noodles, so good!

Smashed Baked Potatoes with Pesto

I’ve had these potatoes on my mind lately. They’ve been on top of my “must make” list and now is the perfect time with lots of football gatherings and movie awards parties happening.

Not only are these crispy smashed potatoes delicious and flavorful, they are so easy to make and it only takes five ingredients. What makes these so simple to prepare? Filippo Berio Organic Extra Virgin Olive Oil and Filippo Berio Classic Pesto.

Filippo Berio Organic Extra Virgin Olive Oil is great for making those gold potatoes crispy. Their classic pesto is made with fresh basil, crushed pine nuts and fine Grana Pedano cheese, giving each little potato the perfect basil bite.

For more information and recipe inspiration on Filippo Berio, vistit their website. You can also follow along on Instagram under @Filippoberio_US.


  • 2 ripe tomatoes
  • 1 ball mozzarella
  • basil leaves
  • pesto:
  • 50 g basil leaves
  • 15 g pine nuts
  • 20 g parmesan
  • 0.5 clove garlic
  • 50 ml olive oil
  • salt
  • Slice the tomatoes + mozzarella into discs.
  • Arrange 4 tomato discs with 3 discs mozzarella + 3 basil leaves on a plate.
  • To make the pesto, lace all the ingredients in a blender + add oil as required. Season to taste.
  • Spoon some pesto over the tomato and mozzarella.
  • Add some more oil to a small amount of pesto to thin out and drizzle around plate.

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More by Terry Lyons

36 year-old Terry, originally from Mayo, credits his wife with helping him to expand is palette and try new things. He has completed cookery courses in Cooks Academy and Ballyknocken House. He plans to own his own business one day .