Tomatoes are often added to other dishes but in this tasty recipe they are the star of the show.
- Heat a small non-stick frying pan over medium-high heat. Add pine nuts and cook, tossing occasionally, for 3 minutes or until golden brown. Remove from heat and set aside to cool.
- Meanwhile, use a small, sharp knife to cut the top and base from each tomato. Cut each tomato in half crossways.
- To make pesto, place basil, pine nuts and parmesan in bowl of a food processor and process until roughly chopped. Add lemon juice and 80ml (1/3 cup) of oil, and process until combined. Transfer to a bowl. Cover with plastic wrap and place in the fridge until required.
- Heat 2 tablespoons of the remaining oil in a medium frying pan over medium heat. Add the breadcrumbs and cook, stirring, for 6 minutes or until golden brown. Transfer to a plate lined with paper towel and set aside for 5 minutes to cool.
- Preheat barbecue plate on high. Place the feta and remaining oil in a small bowl. Use a fork to mash until smooth. Season with salt and pepper. Drizzle tomatoes with extra olive oil and cook on preheated barbecue plate for 3-4 minutes each side or until brown.
- Combine breadcrumbs and 2 tablespoons of pesto in a bowl. To serve, spread each tomato evenly with feta mixture and sprinkle with pesto breadcrumbs.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set