Tomatoes with Pesto Oil

• 1/2 cup light olive oil
• 3/4 cup coarse stale bread crumbs
• 1 1/2 tablespoons freshly grated Parmesan cheese
• Salt and freshly ground pepper
• 1/3 cup packed basil leaves
• 1 pound medium tomatoes, sliced crosswise 1/3 inch thick

1. Heat 1 tablespoon of the olive oil in a medium skillet.
2. Add the bread crumbs and cook over moderately high heat, stirring, until crisp and deep golden, about 5 minutes.
3. Immediately transfer the bread crumbs to a plate and stir in the cheese.
4. Season with salt and pepper.
5. In a blender or mini processor, puree the basil with the remaining 7 tablespoons of olive oil and a pinch of salt until smooth.
6. Arrange the tomatoes on a platter or 8 plates.
7. Drizzle the pesto oil over and around the tomatoes and sprinkle them with the Parmesan crumbs.

light olive oil, coarse stale bread crumbs, parmesan cheese, salt, basil, tomatoes

Taken from www.foodandwine.com/recipes/tomatoes-with-pesto-oil (may not work)