It is very hard to find good products these days, but when you do, it is so, so easy to work with them. This plate calls for the best produce since all of the elements are right there in front of you. You can taste everything, and it better be good. In this case, the tomatoes I used are Datterini from a small company called Grangusto, and they are divine. They are an even better version of the fresh ones. When my friend, who imports them, told me about these for the first time, I thought, “Yes, another story – again…”, but after opening the jars – omg. OMG. No wonder people say that in the tomato world, Datterini is the new black, and I couldn’t agree more.
150 g Grangusto pomodori daterini rossi in oil*
50 ml oil from the tomatoes
2 peeled, medium garlic cloves
30 g grated parmesan
20 g pine nuts
10 g basil leaves
sea salt to taste
freshly ground pepper to taste
8 slices prosciutto
hard and/or soft cheese
For the pesto, place all the ingredients in a blender and process on slow speed until you have a sauce with some bigger bits of nuts. Season with salt to your liking and mix once more.
Put the pesto in a serving bowl. Put some tomatoes in another serving bowl. On a serving plate, put everything else you will serve and just do it!
* or any other semi-dried tomatoes in oil
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s