Heirloom Tomato Recipe

Toast nuts

Place pine nuts (or walnuts) in a small dry skillet over medium heat. Stir frequently until fragrant and lightly golden, 2–3 minutes. Remove from heat and cool.

In a food processor, combine cooled nuts, basil, parsley (if using), grated Parmesan, garlic clove, lemon juice, salt, and pepper. Pulse until coarsely combined.

With the processor running, slowly stream in 3/4 cup extra-virgin olive oil until the mixture emulsifies into a smooth but slightly textured pesto. Taste and adjust salt, pepper, or lemon as needed. Transfer to a bowl and set aside.

Preheat oven to 400°F (200°C). Arrange the 12 bread slices on a baking sheet in a single layer.

Brush each slice lightly with olive oil on both sides (or only top side if preferred). Toast in the oven until golden and crisp, 6–9 minutes, flipping halfway through for even color.

If using, rub the warm toasts with the cut side of a garlic clove for a subtle garlic note. Keep crostini warm or at room temperature until plating.

Wash and dry the heirloom tomatoes. Slice larger tomatoes into 1/2–3/4" thick rounds; use smaller tomatoes halved or quartered so pieces are bite-friendly. Arrange the tomato slices/artfully on a large platter or on individual plates, slightly overlapping.

Scatter the pickled red onion evenly over and between tomato pieces to add bright, tangy contrast.

Drizzle 2 tablespoons of extra-virgin olive oil evenly over the tomatoes. Spoon dollops of the house-made pesto (about 2–3 tablespoons total) across the tomatoes — either small quenelles or rustic spoonfuls.

Season the tomatoes with Maldon flaked sea salt and the 1/2 teaspoon freshly ground black pepper, breaking the Maldon flakes with your fingertips as desired for distribution.

Place crostini around the platter or serve alongside. Optionally offer additional pesto and olive oil on the side for guests. Serve immediately so crostini remain crisp.