Savory Roasted Tomato Basil Parfait with Pine Nuts, Crostini & Olive Oil
This beautiful savory parfait has layers of flavor from tomato cream, fresh basil cream, crunchy pine nuts, and hearty multigrain bread. Perfectly packed in a mason jar for a grab-n-go lunch.
For the tomato cream:
Preheat your oven to 400°F. Cut a ½ inch cross at the top of 6 of the tomatoes, then slice the other two into about ¼ inch thick slices. Place both the sliced and slit tomatoes on a baking tray and pour the olive oil over them and season with salt and pepper. Bake for about 20 minutes, or until the tomatoes have become slightly mushy, and soft. Set aside to cool completely.
Once cooled, peel the whole tomatoes by pulling skin from each corner of the slit, then dry well between paper towels. Reserve the sliced roasted tomatoes for serving.
In a blender, add in the peeled, roasted tomatoes, the tofu, tomato paste, olive oil, oregano, and season with salt and pepper. Blend until smooth, then refrigerate for at least on hour.
For the basil cream:
In a blender, add in the tofu, the basil, olive oil, honey, and season generously with salt and pepper. Blend until the cream is smooth, and the basil has completely broken down. Refrigerate for at least 1 hour.
In a dry pan, toast the pine nuts lightly, until they are just beginning to brown. Slice your bread into ½ inch thick slices, then cut out rounds the same size as the serving jar, glass, or vessel that the parfaits are being served in. Bake the rounds of bread in the 400°F oven for about 5 minutes, or until slightly crispy with a light drizzle of olive oil and season with salt and pepper.
In your serving vessel (I prefer to use mason jars), place in one round of the bread, add a slice of the roasted tomato, then either carefully spoon or pipe the tomato cream on top, making sure you don’t completely cover the bread and tomato as you want to be able to see the layers once completes. Sprinkle some pine nuts on top, and finish with some freshly ground black pepper. Repeat this layering step, but the second time replacing the tomato cream with the basil cream. Refrigerate until ready to serve, but no longer than 4 hours.
This recipe was created by "MasterChef Junior" winner, Alexander Weiss.