Faux Pesto and Cheese Toast
Faux pesto (made with more garlic than basil, and with no lemon sauce) spread on bread, topped with cheese and broiled. You don't want to skip THAT breakfast!But faux pesto? Why not real pesto? Oh, sure, go ahead! The toast will taste different though because pesto has lemon juice. That’s why I made a simplified version of pesto—I didn’t want lemon juice in my toast.
- 6 slices bread
- ⅛ teaspoon garlic paste or 1 clove garlic, peeled and minced
- ⅓ cup extra virgin olive oil
- 2 tablespoons dried basil
- 3 generous pinches Italian Blend Herb Salt (it's a home blend; plain salt is okay)
- 125 grams shredded cheese (I used Pepper Jack)
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- Line a baking sheet with non-stick paper or silicone mat.
- Cut off the crusts of the bread (optional) then cut each slice into two triangles. You may skip cutting the bread into triangles but I do like crunch. An uncut slice of bread has four sides whereas, if cut into two triangles, you get six sides of crispiness.
- In a bowl, mix the garlic paste, olive oil, basil and salt.
- Spread a scant teaspoonful of the basil mixture on each triangle of bread.
- Spread a tablespoonful of shredded Pepper Jack cheese on each piece of bread.
- Arrange the bread triangles on the prepared baking tray (make sure they don’t touch one another so that all sides will get licked by the heat). Bake at 400F for three to four minutes or just until the cheese melts and the sides of the bread triangles are browned.
- Enjoy your faux pesto and cheese breakfast toast with coffee.
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