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Pesto-Tomato Toast

Pesto-Tomato Toast
  • Prep 10 min
  • Total 18 min
  • Servings 6
The basil, garlic, pine nuts and Parmesan in the pesto pack a powerhouse of flavor into this easy cheesy appetizer.
Updated May 9, 2005

Ingredients

  • 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

  • 1
    Heat oven to 375°F. 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
165
Calories from Fat
90
Total Fat
10 g
Saturated Fat
3 g
Cholesterol
5 mg
Sodium
320 mg
Potassium
100 mg
Total Carbohydrate
14 g
Dietary Fiber
1 g
Protein
6 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
14%
14%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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