<http://schema.org/recipeInstructions>
" Prepare tomato pesto: In 1-quart saucepan, heat tomato halves and enough water to cover to boiling. Remove from heat and let tomatoes stand until cool enough to handle -- about 15 minutes. In food processor fitted with chopping blade, process pine nuts and garlic until finely chopped. Drain tomatoes and squeeze dry; add to garlic mixture. Process until tomatoes are very finely chopped. Add basil, chives, Parmesan, oil, salt, and pepper; process until fairly smooth puree forms. (Tomato pesto can be made ahead; transfer to small bowl, cover, and refrigerate up to 3 days.) Just before serving, remove wax, if present, from cheese and discard. Cut cheese into scant 1/4-inch-thick slices. Cut slices into triangles about 1 1/4 inches long and 1/2 inch wide at the base. Pull petals off tulip stems; cut and discard 1/4 inch from bitter base of each petal where it was attached to stem. Spoon 1/4 teaspoon tomato pesto onto stem end of each petal; top with cheese and another 1/4 teaspoon tomato pesto. Garnish with additional chopped chives, if desired. Arrange some tulip petals on small serving plate; replenish as needed."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1139/tulips-dutch-cheese-tomato-pesto-3246/>