Pesto Tomato Toast Recipes

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GRILLED PESTO TOMATOES ON TOAST



Grilled pesto tomatoes on toast image

It's colourful, full of flavour and low in fat - it could be the perfect quick snack

Provided by Good Food team

Categories     Lunch, Snack, Supper, Vegetable

Time 9m

Number Of Ingredients 3

2medium tomatoes
1 tbsp pesto sauce
a slice country-style bread

Steps:

  • Halve the tomatoes. Thin the pesto sauce with a little water and brush half on the tomatoes. Cook under a hot grill for 5-7 mins until softened. At the same time, toast the slice of bread, then spread with the remaining pesto mix. Top with the hot tomatoes, squashing them slightly.

Nutrition Facts : Calories 237 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.01 milligram of sodium

PESTO EGG TOAST



Pesto Egg Toast image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 9

2 tablespoons pesto
1 teaspoon crushed red pepper flakes
2 large eggs
1 slice sourdough bread
2 tablespoons store-bought garlic mayonnaise
3 slices Gouda
2 to 3 thin slices heirloom tomato
Fresh basil leaves, for topping
Flaked sea salt and freshly ground black pepper

Steps:

  • Turn the oven to its broiler setting and position a rack in the middle of the oven.
  • Add the pesto and red pepper flakes to a nonstick skillet over medium heat. Allow to heat for 1 minute. Crack the eggs into the pesto and cook to your liking, 4 to 7 minutes.
  • Meanwhile, spread the sourdough with the garlic mayonnaise. Top with the cheese, then broil until toasted and the cheese has melted, 1 to 2 minutes.
  • Top the toasted bread with the sliced tomato and basil leaves. Top with the eggs, then sprinkle with salt and pepper.

TOMATO PESTO



Tomato Pesto image

Chef Note: This is a great sauce for pasta salad because it's delicious at room temperature. You could also slather it on bruschetta, grilled fish or chicken. Or make a brunch dish by topping a thick slice of toast with proscuitto, a poached egg and a little of this summer pesto. In summer, when you can get your hands on vine-ripe tomatoes, you don't even need to peel them. To intensify the flavor, you can add a few oven-dried tomatoes. The pesto keeps several days in a tightly sealed container in the refrigerator.

Provided by Michael Chiarello : Food Network

Time 20m

Yield 8 servings

Number Of Ingredients 7

4 cups peeled, seeded, and coarsely chopped tomatoes
5 cloves minced garlic
30 large fresh basil leaves
1/2 cup extra-virgin olive oil
1 tablespoon and 1 teaspoon balsamic vinegar
Sea salt, preferably gray salt, and freshly ground black pepper
1 cup freshly grated Parmesan

Steps:

  • Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.

PESTO-TOMATO TOAST



Pesto-Tomato Toast image

The basil, garlic, pine nuts and Parmesan in the pesto pack a powerhouse of flavor into this easy cheesy appetizer.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 18m

Yield 6

Number Of Ingredients 4

6 slices French bread, 1 inch thick
1/3 cup basil pesto
1 small tomato, seeded and chopped (1/2 cup)
1/2 cup shredded mozzarella cheese (2 ounces)

Steps:

  • Heat oven to 375°F. Place bread on ungreased cookie sheet. Spread with pesto. Top with tomato. Sprinkle with cheese.
  • Bake about 8 minutes or until hot and cheese is melted.

Nutrition Facts : Calories 165, Carbohydrate 14 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 320 mg

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