Crostoni with roasted tomatoes pesto

INGREDIENTS: slices of bread, 4 tomatoes, 35 oz extra virgin olive oil, 4 tablespoons salt, to taste sprig of thyme, 1 sprig of basil, 1 dried oregano, 1 tablespoons walnuts, 1,7 oz balsamic vinegar, 1 teaspoon pepper, to taste garlic, 1 clove

METHOD: Halve the tomatoes, put them on the contact grill at a temperature of 300°F and sprinkle with a pinch of salt. Cook the tomatoes for 30 minutes, turn them frequently until they are well cooked. Let them cool. Put the tomatoes in the glass of the blender along with nuts, herbs, garlic, olive oil and a bit of salt. Toast the slices of bread on the contact grill. Spread on the slice of bread freshly roasted tomatoes pesto and serve immediately.

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