{"id":43444,"date":"2016-05-05T09:00:52","date_gmt":"2016-05-05T07:00:52","guid":{"rendered":"https:\/\/iloveitalianfood.it\/crostoni-con-pesto-di-pomodori-arrostiti-en\/"},"modified":"2023-11-30T14:48:54","modified_gmt":"2023-11-30T13:48:54","slug":"crostoni-con-pesto-di-pomodori-arrostiti-en","status":"publish","type":"post","link":"https:\/\/iloveitalianfood.it\/en\/crostoni-con-pesto-di-pomodori-arrostiti-en\/","title":{"rendered":"Crostoni with roasted tomatoes pesto"},"content":{"rendered":"<p><span class=\"ricetta-difficolta\">DIFFICULTY: <span class=\"ricetta-difficolta-dettaglio\">3<\/span><\/span><br \/>\n<span class=\"ricetta-tempo\">1 hour<\/span><br \/>\n<span class=\"ricetta-ingredienti-titolo\">INGREDIENTS PER 10 PEOPLE<\/span><\/p>\n<p class=\"ricetta-ingredienti\">slices of bread, 4<br \/>\ntomatoes, 35 oz<br \/>\nextra virgin olive oil, 4 tablespoons<br \/>\nsalt, to taste<br \/>\nsprig of thyme, 1<br \/>\nsprig of basil, 1<br \/>\ndried oregano, 1 tablespoons<br \/>\nwalnuts, 1,7 oz<br \/>\nbalsamic vinegar, 1 teaspoon<br \/>\npepper, to taste<br \/>\ngarlic, 1 clove<\/p>\n<p><span class=\"ricetta-procedimento-titolo\">PROCEDURE<\/span><\/p>\n<p class=\"ricetta-procedimento\">Halve the tomatoes, put them on the contact grill at a temperature of 300\u00b0F and sprinkle with a pinch of salt.<br \/>\nCook the tomatoes for 30 minutes, turn them frequently until they are well cooked. Let them cool.<br \/>\nPut the tomatoes in the glass of the blender along with nuts, herbs, garlic, olive oil and a bit of salt.<br \/>\nToast the slices of bread on the contact grill.<br \/>\nSpread on the slice of bread freshly roasted tomatoes pesto and serve immediately.<\/p>\n<p>Thanks to <a href=\"http:\/\/www.essenzadivaniglia.com\/\" target=\"_blank\" rel=\"noopener\">Essenza di Vaniglia<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>31237<\/p>\n","protected":false},"author":570,"featured_media":43445,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-43444","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43444","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/users\/570"}],"replies":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/comments?post=43444"}],"version-history":[{"count":2,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43444\/revisions"}],"predecessor-version":[{"id":85339,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43444\/revisions\/85339"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/43445"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=43444"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=43444"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=43444"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}