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Air Fryer Roasted Heirloom Tomato with Baked Feta

September 6, 2018 zenchef 1 min read No Comments

Air Fryer Roasted Heirloom Tomato with Baked Feta

September 6, 2018 Zenchef 1 min read No Comments

INGREDIENTS

FOR THE TOMATO
2 heirloom tomatoes
1 8-ounce block of feta cheese
½ cup red onions, sliced paper thin
1 tablespoon olive oil
1 pinch salt
FOR THE BASIL PESTO
1½ cup parsley, roughly chopped
½ cup basil, rough chopped
1½ cup parmesan cheese, grated
3 tablespoons pine nuts, toasted
1 garlic clove
1½ cup olive oil
1 pinch salt

METHOD

1. Make the pesto. In a food processor, add parsley, basil, parmesan, garlic, toasted pine nuts and salt. Turn on the food processor and slowly add the olive oil. When all of the olive oil is incorporated into the pesto, store and refrigerate them.
2. Preheat the Air Fryer to 400°F (3-5 minutes). Slice the tomato and the feta into 1/2 inch thick circular slices. Pat tomato dry with a paper towel. Spread 1 tablespoon of the pesto on top of each tomato slice and top with the feta. Toss the red onions with 1 tablespoon of olive oil and place on top of the feta.
3. Place the tomatoes/feta into the cooking basket and cook for 12-14 minutes(400°F ) or until the feta starts to soften and brown. Put a pinch of salt and an additional spoonful of basil pesto in them.

Zenchef

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