Sourdough Discard Charred Tomato and Basil Pesto Crisps

Steps

1. 1

   Char the tomatoesOven 425°F / 220°C

   • Place halved tomatoes cut-side down on a rimmed baking sheet lined with parchment.
   • Drizzle with 1 tablespoon of the olive oil and sprinkle lightly with ¼ teaspoon salt.
   • Roast at 425°F (220°C) for 12–15 minutes, until the cut sides are deeply browned and charred at the edges.
   • The skins should darken and the tomatoes should release their juices.
   • Remove and let cool for 5 minutes.

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   Ready when: Cut sides deeply browned, edges charred, juices pooling

   Tip: Don't skip the char—it adds a subtle smoke that defines the flavor.

2. 2

   Make the pesto

   • Once tomatoes are cool enough to handle, scrape them into a food processor along with their pan juices.
   • Add the chopped basil, garlic halves, toasted pine nuts, grated Parmigiano-Reggiano, remaining 3 tablespoons olive oil, ½ teaspoon salt, black pepper, and lemon zest if using.
   • Pulse 6–8 times until the pesto is textured but not quite smooth—you want visible flecks of tomato and basil.
   • Taste and adjust salt or pepper.
   • Transfer to a small bowl and set aside.

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   Ready when: Pesto is chunky-textured, not pureed, with visible herbs and tomato pieces

   Tip: Don't overprocess—a slightly chunky pesto stays more flavorful and textured on the crisp.

3. 3

   Prepare the dough

   • In a medium bowl, stir the room-temperature sourdough discard with 1 tablespoon of olive oil and a pinch of salt until evenly combined.
   • The mixture should be thick but pourable, like heavy cream.
   • If it seems too stiff, add 1 teaspoon of water at a time.
   • Don't overmix—just combine gently.

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   Ready when: Discard is evenly oiled and pourable

   Tip: Sourdough discard varies in hydration; adjust water slightly if needed so it flows but doesn't spread too thin.

4. 4

   Spread onto parchment

   • Line your second rimmed baking sheet with parchment paper.
   • Using a pastry brush or the back of a spoon, spread the sourdough mixture as thinly and evenly as possible across the parchment—aim for about ⅛ inch (3 mm) thick.
   • The thinner you spread, the crispier the final crisps will be.
   • Don't worry if there are small gaps; they'll just be extra-crispy edges.

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   Ready when: Dough spread thinly and evenly, about ⅛ inch thick

   Tip: The thinner and more even your spread, the more uniformly the crisps will bake. Use wet fingers or the back of an oiled spoon to smooth it out.

5. 5

   Score and top with pesto

   • Lightly score the dough with a knife into 24 roughly equal pieces (6 rows × 4 columns works well), cutting about ¼ inch deep.
   • Spoon about 1 teaspoon of pesto onto each scored section, spreading gently with the back of a spoon to distribute evenly.
   • Leave the very edges mostly bare so they crisp up fully.

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   Ready when: Dough scored into 24 sections, each topped with about 1 teaspoon pesto

   Tip: Scoring makes it easier to break apart after baking and helps heat penetrate for even crisping.

6. 6

   Bake until crispyOven 375°F / 190°C

   • Reduce oven to 375°F (190°C).
   • Bake the crisps for 18–22 minutes, rotating the sheet halfway through, until the dough is light golden brown and the edges are beginning to darken.
   • The crisps should feel completely dry and rigid to the touch.
   • They'll continue to crisp as they cool, so don't overbake them to brown darkness—a light tan is ideal.

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   Ready when: Light golden-brown, dry and rigid to the touch, edges darkening slightly

   Tip: Rotate halfway to ensure even browning. If some edges brown faster, you can remove those crisps early and return the sheet for the remainder.

7. 7

   Cool and break apart

   • Remove from the oven and let the baked crisps cool on the baking sheet for 5 minutes—they'll firm up considerably.
   • Once firm, break along the scored lines into individual crisps.
   • Transfer to a cooling rack or wire rack if you have one, or simply place them on a clean kitchen counter to finish cooling completely (about 5 minutes more).
   • They'll continue to crisp as they cool.

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   Ready when: Crisps are fully cooled, completely crisp and rigid, easy to break apart

   Tip: Don't break them apart while still hot—they'll shatter unevenly. Wait until they're cool enough to handle.