Friday, 18 April 2014

Kale Pesto & Sun-dried Tomato Toasts

Things have been a bit quiet around here you may have noticed. I hope you haven't minded the lack of recipe posts, but I've had some big things happening being the scenes. Firstly, you may have noticed that the blog design is in the process of changing around a bit. I felt it was due an update, but it is currently a work in progress and will get a few more tweaks - what do you think? You can be honest, is it too blocky and black?

Secondly I've been squirrelling away recipes here and there for my upcoming cookbook, which will be released later this year. Thirdly, I may have been caught up in organising a rather large event in which I'll get to wear a spectacular dress.

But I'll get back on track posting recipe soon, and in the meantime have this lovely recipe. It's a simple and easy finger food recipe which is never the less bursting with flavour and will have people going back for another one straight away. It's a very easy to prepare recipe, you can make the pesto the night before and even toast the bread in advance too. So that all you have to do when you want to serve them is spread some pesto on and place a sundried tomato on top - too easy!

I reccommed using a home made pesto on these, but if you're really not keen to make your own then you can also use a good quality store bought pesto. However, it won't have the same fresh taste or the bright green colour. I've used my home made kale and macadamia pesto, but you can use any pesto you like. For a bit more of a kick, try my rocket and chilli pesto, or if you're a traditionalist you can just stick with good old basil and pine nuts. Or for a different take on basil pesto - try my broad bean pesto.

Enough chat, though! Here is the recipe:

Kale Pesto & Sun-dried Tomato Toasts

1 jar kale & macadamia pesto
1 baguette (French stick)
1 jar sun dried tomato slices

To Make
1. Make the pesto first, you can do this up to a week in advance.
2. Preheat the oven to 160 degrees celcius and have it on the 'grill' setting (meaning the oven is hottest at the top).
3. Slice the baguette as thin as you can without it starting to break up (about 1 cm thick is usually about right). Arrange your slices on a tray and place in the oven. Keep watch over them, as they won't take very long to cook. Once they are slightly golden on one side, remove the tray and flip all the pieces over. Return to the oven for another couple of minutes, or until that side is a nice golden brown too. Remove and cool. You may have to do this in batches.
4. Once the toasts cool, they should have hardened up nice and crispy. No more than 20 minutes before you want to serve it, you can assemble them. Do so by spreading a generous layer of kale pesto on each of the toasts and topping with a slice of sun dried tomato. Serve and watch them disappear in minutes!

I've entered this dish in the Vegan Virtual Linky Potluck.