It’s no secret that I have been constantly craving tomatoes so trying new tomato combinations seems like something I will be doing more often. Since it is still (unfortunately) chilly in Montreal, I wanted something warm and toasty but this can be made cold to be a refreshing meal later on in the Summer. This recipe is simple, quick, healthy and can be altered to fit a Vegan’s diet. It is perfect for a snack or, if made as closed sandwiches with extras like Spinach, Cheese, Arugula etc. it can be filling enough for lunch or dinner.
Roasted Pesto & Tomato Melts
2 Thick Slices of your favorite Bread
1 Spoonful of Pesto- Homemade or Store bought
4 Thick Slices of Tomato- Roma/Plum is recommended but any type will do
1/2 Tsp Garlic Salt
Pinch of Dried Basil
Sea Salt & Fresh Ground Pepper Pepper
Drizzle of Olive Oil
Spread the desired amount of Pesto on each slice of Bread.
Layer on the Slices of Tomatoes, 2 on each slice.
Sprinkle the garlic salt, Dried Basil, Salt and Pepper on top of each slice and drizzle with olive oil.
At this point, you can eat it as is. Or, you can put it under the broiler for a couple of minutes until it has warmed. I had topped a few slices with shredded cheese, so when I saw the cheese had melted, I took them out of the oven. You have to be careful when heating pesto- if it is heated for too long it can get a very bitter taste.
**For any pregnant women who have heard to avoid pesto – speak to your doctor if you are concerned, but there are so many healthy ingredients in pesto that some say it is actually beneficial to have while pregnant, all of which can be read here. Eat it in moderation of course and if you are making it at home, be sure to wash the basil leaves extremely well to avoid any bacteria.