A Jerry James Stone Recipe
CategoriesAppetizer, Red, Vegetarian
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- 1 cup heirloom cherry tomatoes
- 1 tbsp olive oil
- 2 thick slices bread
- ⅓ cup beet hummus
- 2 tbsp pesto
- 2 tbsp crème fraîche
- 1 tbsp chopped parsley
- Add 1 cup of cherry tomatoes to a cast iron skillet along with 1 tablespoon olive oil. Cook tomatoes over a medium heat for about 5 minutes with very little stirring, until charred. You want the tomatoes to have a nice sear on them. They will pop, squirt, and release juices while cooking.
- How to store cherry tomatoes: Tomatoes are best stored at room temperature. They can keep up to 10 days this way. If you must refrigerate them, enjoy them within 3 days.
- Toast the 2 slices of bread. I prefer a hearty, nut and seed packed bread for this recipe but any will do.
- How to freeze bread: My hack makes freezing and enjoying bread a slice at a time super easy. Lay it flat, double wrap it and put it in the freezer. Pull off slices as needed.
- Divide ⅓ cup of hummus and spread it over the 2 slices of toast. Top off the hummus with the seared cherry tomatoes. Drizzle 2 tablespoons of pesto over the tomatoes and follow up with 2 tablespoons of crème fraîche.
- Finish the toast with 1 tablespoon of chopped parsley.
- Ever wondered what the real difference was between flat parsley (Italian parsley) and curly parsley? Curly is mostly for garnish where Italian parsley is more for cooking like tabbouleh or parsley tea.