Saturday, April 18: Toasts with Arugula Pesto, Roasted Tomatoes, and Mozzarella

Ummm have I mentioned I love toast? :) This week’s version has leftover homemade arugula pesto (that I made for pesto farro), slow-roasted tomatoes, and melty mozz. So, so, so good. (So good, in fact, that we came dangerously close to finishing the entire loaf of bread.)

This is a slight variation on several other toasts we’ve made — while we’ve had toasts with arugula pesto, tomatoes, and cheese, I think this might be first for this exact combo! See post with recipe for arugula pesto here and roasted tomatoes here.

To make these toasts, place thick slices of your favorite bread on a parchment-lined baking sheet, drizzle with a little olive oil and sprinkle with sea salt, and bake in a 425 degree oven for ~8 minutes, flipping halfway. Spread on a layer of your favorite pesto (I used leftover arugula pesto), spoon on some roasted tomatoes, and finally top with crumbled shredded mozzarella. Pop back in the oven for a few minutes, just to melt the mozz.

See other toasts recipes here: spinach and sun-dried tomato pesto with mozz; artichoke pesto, beans, and cheese; arugula pesto with roasted tomatoes and goat cheese; arugula pesto with caprese salad