Description
Feel free to add sun-dried tomatoes, spinach and whatever your heart desires on top of the Pesto and Juicy Tomatoes. Watch the bread closely in the last couple minutes when it is broiling in the oven to make sure it does not burn. Tastes best warm but also tastes good cold later in the day. For ultimate taste – consume right away!
Ingredients
Scale
- 2 hearty pieces of bread / 1/3 of a baguette {gluten-free for the gluten intolerant}
- 1/4 cup pesto
- 1 Tomato
- 1/2 tsp Dried Basil
- 1/2 tsp Dried Garlic
- Sea Salt and Pepper to taste
- 1/2 tbsp olive oil to drizzle
Optional Ingredients
- Spinach
- Arugala
- Sun-dried tomatoes
- Tabasco
- Cayenne Pepper
- Cheese {vegan brand for vegans}
Instructions
- Pre-heat oven to 375f / 190c
- Generously Spread pesto on two slices of hearty, thick bakery style bread or a baguette. Slice one big juicy tomato with a sharp knife into thick slices. Place two of the tomato slices on each piece of bread (or more depending on the size of your tomatoes/bread). Add additional optional ingredients if doing so. Sprinkle dried basil, dried garlic, sea salt and pepper on top of the tomatoes and drizzle with Olive Oil.
- Put in oven for 10 minutes, when the bread starts to crisp up and tomatoes are visibly roasting [darkening up a bit], turn the heat up on the stove to broil for an additional 3 – 5 minutes until the tops of the tomatoes and the sides of the bread start to darken considerably. Watch closely to ensure that the bread does not burn!
- Take out of the oven. Serve with a side salad.
- Devour, Share and Enjoy 🙂
Notes
A healthy dose of healthy fats, iron, vitamin A, C and potassium!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 4333
- Sugar: 74g
- Sodium: 7212mg
- Fat: 115g
- Saturated Fat: 24g
- Unsaturated Fat: 84g
- Trans Fat: 0g
- Carbohydrates: 681g
- Fiber: 47g
- Protein: 142g
- Cholesterol: 30mg