My sister
Anastasia has a green thumb. From the
tiny space beside her door bursts a jungle of plants and climbing vines including
a tall rosemary bush and luscious strawberries dangling from pots.
Last night,
she brought a box of tomatoes to Nestor’s in addition to
a coconut
pie decorated with raspberries from her garden.
Diana and Anastasia's son, Steven, also at the dinner party
Anastasia does not follow recipes.
She just makes up a dish as she goes along. To reduce cholesterol, she incorporates
steel-cut oats into lots of dishes including her pie crust, and it was very
good!
Of course,
now I’m looking for a recipe to use up tomatoes. There used to be a small magazine delivered
free to our house in Saskatoon called Homemaker’s, and it had amazing
recipes. I’ve dug up one from Sept 2002
called “Mixed Baby Greens with Tomato Toasts”.
Baguette, basil pesto, pine nuts,
Asiago cheese, 8 tomatoes: yep, that
sounds yummy.
Thanks, Anastasia!
Later: The Tomato Toasts were a big hit! The recipe does not appear online so here
goes:
TOMATO
TOASTS with SALAD
1/3 cup olive oil
1 clove garlic
1 baguette: 8 diagonal slices
1/3 cup pine nuts
¼ cup basil pesto
2 to 3 medium tomatoes, ripe
Freshly grated Parmesan
·
Slice
garlic and immerse in olive oil for 15 minutes.
·
Toast
pine nuts. Heat small frying pan (no
oil) and toss pine nuts. Be careful not
to burn. Chop them in a food processor.
·
Mix
pine nuts into basil pesto.
·
Heat
oven to 450.
·
Brush
bread slices on both sides with garlic-infused oil and place on baking sheet.
·
Bake
toasts 8 to 10 minutes until golden.
·
Slice
tomatoes thinly.
·
Spread
pesto equally onto the bread slices.
·
Add
tomato slices and sprinkle with grated cheese.
·
About
5 minutes before serving, return toasts to a 350 oven to warm.
·
Serve
with leafy greens dressed with a vinaigrette.
I also served this with a Czech meatloaf,
but a steak would go well, too. J
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