Pesto-Tomato Toast

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

By Betty Crocker Kitchens

May 9, 2005

slices French bread, 1 inch thick

1/3

cup basil pesto

small tomato, seeded and chopped (1/2 cup)

1/2

cup shredded mozzarella cheese (2 ounces)

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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.

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.