Pesto has been a champion ingredient in my kitchen for a while. Although it is a slightly more expensive item, a little bit goes a long way toward adding flavor to a meal. This Pesto Cheese Toast is a super simple treat that can be served as a party appetizer, a side with dinner, or even just a little snack. It’s kind of like garlic bread‘s fancier cousin. ;)
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What Kind of Pesto to Use
That’s the great thing about this tasty toast, you can use any kind of pesto you have or whatever you like best. You can use a basil pesto, a sun dried tomato pesto, a kale pesto, any kind! Today I’m using a Genovese pesto, which is a creamy basil style pesto. Other good affordable pesto brands that I like are Felipo Berio, Classico, and Alessi.
What Kind of Bread to Use
This recipe works great on any French or Italian loaf bread. You can slice the bread into traditional slices, like in the photos here, or slice the loaf in half length-wise, then slice the halved bread into slices like in my Homemade Garlic Bread recipe. It just depends on the bread to topping ratio that you prefer. If you want to get a little creative, you could also basically turn this into a pesto pizza by using small pieces of naan or English muffins instead.
What to Serve with Pesto Cheese Toast
Pesto cheese toast makes a great alternative to garlic bread with any pasta dish or something like Tomato Basil Chicken, but it’s also great served alongside a bowl of tomato soup. These cheesy little toasts also make a great party appetizer! You can even serve it with a bowl of warm marinara for dipping. But perhaps my favorite way to serve this is with a fried or scrambled egg for breakfast. You just can’t beat that egg-pesto-tomato combo!!
Pesto Cheese Toast
Servings 4 piecesIngredients
- 4 slices bread ($0.66)
- 2 Tbsp pesto ($0.45)
- 1 Roma tomato ($0.28)
- 1/2 cup shredded mozzarella ($0.42)
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Slice a loaf of French or Italian bread into ½-inch thick slices.
- Place the slices of bread on the prepared baking sheet and spread ½ Tbps pesto over each piece.
- Slice the Roma tomato into 8 slices, then top each piece of bread with two slices of tomato.
- Finally, add a large pinch of shredded mozzarella to each piece of bread.
- Bake the toast in the oven for about 10 minutes, or until the cheese is melted and the toast is brown and crispy on the edges. Baking time may vary depending on your oven and the type of bread chosen, so keep an eye on them. Serve warm!
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Equipment
- Enamelware Sheet Pan
- Parchment Paper
Nutrition
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How to Make Pesto Cheese Toast – Step By Step Photos
Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Slice a loaf of French or Italian bread into ½-inch thick slices.
Spread about a ½ tablespoon of pesto onto each slice of bread.
Slice a Roma tomato into 8 slices. Top each piece of toast with two slices of tomato.
Top each piece of toast with about 2 tablespoons of shredded mozzarella (or more if you like!).
Bake the toast for about 10 minutes or until the cheese has melted and the outer edges of the bread is toasty!
Serve and enjoy! I ended up topping mine with a little bit of freshly cracked pepper, but there’s so much flavor in the pesto that you don’t necessarily need that!
Tasty and easy! I used gruyere and a sprinkling of parmesan to be lactose-free.
If I don’t make pizza or something pizza-esque every Friday, there’s a riot in my house. I love this for a light, simple finish to the end of the week. I serve it with a salad in my eternal struggle to get my family to eat their veggies. :P
Hi, I’m just wondering is there any reason why you would not lightly toast the bread first in a toaster and then proceed with pesto, tomato and cheese? Thank you.
No particular reason. :) You just need to be careful not to over toast so they don’t burn in the oven once covered with cheese and pesto.
We’ve been growing bumper crops of basil the last few years, so I freeze in 2 cup quantities for a recipe I found on Pinterest, so I can make it all through the winter. This is a delicious way to use pesto and all the garden tomatoes still coming in. Thanks so much for a great recipe – can’t wait to try it!
Tried this recipe twice. Came out beautiful. Thanks.
I make grilled cheese using pesto, on sourdough bread with provolone cheese and sliced tomatoes, delicious!!
I’ve been making this on naan (airfryer, 4-5 minutes if starting with room temp or from fridge bread) for the last year and a half. So yummy!
Try making your own pesto, if you don’t have basil in your garden use baby spinach or kale. It tastes better then jarred and bonus, you only have to make as much as you need. It is my go to when I have spinach to use up from those large tubs.
Couldn’t agree more with your suggestion here. I often add spinach to my pesto to bulk up the batch if I don’t have as much basil. But the parm, garlic, and pine nuts add so much flavor that a pure spinach batch is a very good alternative.
I’ve been making this on your no-knead focaccia bread for a while now. Absolutely delicious!
A proofreading comment – in pt.2 you’ve skipped the word “pesto”
Haha, thank you! I always appreciate those comments. :)
I love this idea! It’s funny as I’m reading this I’m eating lunch – thick toasted bread with basil, a good ricotta, and slices of tomato on top! So I’m going to try your version because I love the ingredient combo so much.
Delicious and crazy easy!
Just made it! So good, thanks!
Looks so appetizing! Perfect for parties or Sunday breakfasts!
I’ll keep my eye out, or maybe I’ll even ask the local restaurants who supplies them. Thanks!
I buy most of my produce at a produce market near my house. I guess I’m lucky to live in an area that has a year round produce market. Not all of the produce is local but the company that runs it also supplies most of the restaurants in the area with their produce so they are a HUGE supplier and can offer pretty low prices. There are usually at least seasonal produce markets in most cities so see if you can find one, it’s worth it! The tomatoes I bought that day were $1.49/lb. and I think they’re even less expensive mid-summer.