Roasted Tomato Pesto Melt

• Produce

  • 1/2 tsp Basil, dried
  • 1/2 tsp Garlic, dried
  • 1 Spinach
  • 1 Sun dried tomatoes
  • 1 Tomato

• Condiments

  • 1/4 cup Pesto
  • 1 Tabasco

• Baking & Spices

  • 1 Cayenne pepper
  • 1 Sea salt and pepper

• Oils & Vinegars

  • 1/2 tbsp Olive oil to drizzle

• Bread & Baked Goods

  • 2 hearty pieces Bread

• Dairy

  • 1 Cheese

• Other

  • Arugala

Found on cearaskitchen.com

Description

Ingredients

• 2 hearty pieces of bread / ⅓ of a baguette {gluten-free for the gluten intolerant}
• ¼ cup pesto
• 1 Tomato
• ½ tsp Dried Basil
• ½ tsp Dried Garlic
• Sea Salt and Pepper to taste
• ½ tbsp olive oil to drizzle
• Spinach
• Arugala
• Sun-dried tomatoes
• Tabasco
• Cayenne Pepper
• Cheese {vegan brand for vegans}

Directions

• 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 🙂

Nutrition