Pesto-Tomato Toast

Pesto-Tomato Toast

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

Prep Time

10

Minutes

Total Time

18

Minutes

Makes

6

servings

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)
  1. Heat oven to 375ºF. Place bread on ungreased cookie sheet. Spread with pesto. Top with tomato. Sprinkle with cheese.
  2. Bake about 8 minutes or until hot and cheese is melted.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
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.
Storage tip
Leftover pesto? Refrigerate it up to 5 days, or freeze it up to 1 month.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 165
    • (Calories from Fat 90 ),
  • Total Fat 10 g
    • (Saturated Fat 3 g,),
  • Cholesterol 5 mg;
  • Sodium 320 mg;
  • Total Carbohydrate 14 g
    • (Dietary Fiber 1 g,
  • Protein 6 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 High-Fat Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.