Grilled tomatoes with pesto breadcrumbs recipe

The Grilled Recipes kitchen invites you to try Grilled tomatoes with pesto breadcrumbs recipe. Enjoy easy grilled recipes and learn how to make Grilled tomatoes with pesto breadcrumbs. 
Preparation Time 25 minutes
Cooking Time 20 minutes

Ingredients (serves 8)

45g (1/4 cup) pine nuts
8 vine-ripened tomatoes
2 cups firmly packed fresh basil leaves
20g (1/4 cup) finely grated parmesan
1 tsp fresh lemon juice
160ml (2/3 cup) olive oil
140g (2 cups) fresh breadcrumbs (made from day-old bread)
1 x 195g pkt feta (Clover Creek brand)
Salt & freshly ground black pepper
1 tbs olive oil, extra, to drizzle


1. 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.

2. Meanwhile, use a small, sharp knife to cut the top and base from each tomato. Cut each tomato in half crossways.

3. 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.

4. Heat 2 tbs 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.

5. 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.

6. Combine breadcrumbs and 2 tbs of pesto in a bowl. To serve, spread each tomato evenly with feta mixture and sprinkle with pesto breadcrumbs.


To transport, store pesto and tomatoes in separate containers in an esky. Store breadcrumbs in an airtight container.
Allow 5 mins cooling time.
You can prepare these tomatoes to the end of step 4 up to 3 hours ahead. Continue from step 5, 30 minutes before serving. Excess pesto will keep in the fridge for up to one week.

Good Taste - January 2003, Page 49
Recipe by Rodney Dunn

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Barbecued corn on the cob
Smoky chicken with warm corn & potato salad
Grilled Corn in Husks
Grilled Corn Salad 

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