Pesto toast with roasted tomatoes, melted cheese & crispy croutons
A flavor-packed open-faced toast topped with homemade pesto, blistered cherry tomatoes, melted young cheese, and crispy garlic croutons.
What you need
How Maurice does it
- 1
Toast the pine nuts in a dry hot pan until golden, then transfer to a measuring cup with the olive oil.
- 2
Add the shredded young cheese, fresh basil leaves, and dark paste to the cup. Blend with an immersion blender until smooth. Taste and adjust seasoning.
- 3
Cut two slices of bread into small cubes. Toast the remaining two slices of bread.
- 4
Heat a pan with a little olive oil, add the garlic cloves and bread cubes, and toss until the croutons are crispy and golden. Remove and set aside.
- 5
In the same pan, add the cherry tomatoes (some whole, some halved) and cook until blistered. Season with salt and pepper.
- 6
Spread the pesto mixture onto the toasted bread slices. Top with the cooked cherry tomatoes.
- 7
Melt slices of young cheese in the hot pan, then pour over the toast.
- 8
Finish with the crispy croutons, garlic, and fresh basil leaves. Serve immediately.
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