Ingredients for Basil Pesto Tomato Cheese And French Bread Melt
- 1 (1 lb) loaf French bread, unsliced
- 2 medium tomatoes, sliced
- 1/2 cup grated parmesan cheese (for pesto)
- Feta Cheese (not used in this recipe)
- 1/2 cup extra virgin olive oil (for pesto)
- 1/2 cup basil pesto
- Salt and pepper to taste (for pesto)
- 1 cup shredded mozzarella cheese
- 2 cups fresh basil leaves (for pesto)
- 1/4 cup pine nuts or walnuts (for pesto)
- 2 cloves garlic (for pesto)
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How to Make Basil Pesto Tomato Cheese And French Bread Melt
- Preheat oven to 375°F (190°C).
- Prepare Bonnie Traynor's Basil Pesto Recipe #8650 (or your favorite pesto recipe).
- Slice the French bread in half horizontally.
- Spread a generous layer of pesto on both halves of the bread.
- Slice tomatoes and arrange them evenly over the pesto on one half of the bread.
- Sprinkle mozzarella cheese generously over the tomatoes.
- Top with the other half of the bread.
- Wrap the sandwich tightly in aluminum foil.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly and the bread is golden brown.
- Remove from oven, let cool slightly, and slice into halves or quarters to serve.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
10g
Fat
39g
Carbs
13g
