Friday, March 27: Toast with Pesto, Roasted Tomatoes, and Goat Cheese

Back on the toast train! This might not look like much, but it was PACKED with flavor and such a delicious, easy meal. I toasted up some thick slices of my favorite bread, then topped with leftover arugula pesto, slow-roasted tomatoes, and goat cheese.

For the arugula pesto: See recipe here.

For the roasted tomatoes: To a medium baking dish, add 1-2 pints of grape tomatoes (halved), a few big (!) glugs of olive oil, a large pinch of kosher salt, and a sprinkle of red pepper flakes. I also added about a tsp of dried thyme, but you can do other dried herbs, or none! You can also add a clove or two of garlic, smashed. Stir together and roast in a 425 oven for 30-45 minutes, stirring every 15 minutes, until tomatoes are very shriveled and liquid has reduced. Taste and adjust seasoning.

For the 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 goat cheese.

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