The basil, garlic, pine nuts and Parmesan in the pesto pack a powerhouse of flavor into this easy cheesy appetizer.
slices French bread, 1 inch thick
cup basil pesto
small tomato, seeded and chopped (1/2 cup)
cup shredded mozzarella cheese (2 ounces)
Heat oven to 375ºF. 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.
Genoa is the birthplace of the classic Italian basil pesto recipe. Today, a variety of pestos are available, made with different herbs, nuts and interesting ingredients.
Leftover pesto? Refrigerate it up to 5 days, or freeze it up to 1 month.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- 5 mg
- 320 mg
- 100 mg
- Total Carbohydrate
- 14 g
- Dietary Fiber
- 1 g
- 6 g
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.