A great idea to serve as an appetizer, or for a quick and tasty lunch… tricolor toast with Genoese pesto, tomatoes, and melted provolone, very quick to make, perfect for summer, when we don’t want to spend too much time at the stove. The recipe is very easy, just heat the bread for a few minutes, fill it, and then put it back in the oven so that the cheese melts. In no time, you will serve a cheerful, colorful, and flavorful dish!
Here are some more ideas for you:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2Pieces
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 761.97 (Kcal)
- Carbohydrates 97.16 (g) of which sugars 9.55 (g)
- Proteins 31.84 (g)
- Fat 26.89 (g) of which saturated 10.61 (g)of which unsaturated 8.23 (g)
- Fibers 8.13 (g)
- Sodium 1,468.12 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz bread (like baguette or ciabatta)
- 2 tablespoons Genoese pesto
- 2 vine tomatoes
- 4.2 oz provolone (or pizza mozzarella)
- extra virgin olive oil
- pepper (to taste)
- basil
Tools
- Baking sheet
- Knife
Preparation
Cut the bread in half lengthwise, to obtain 2 toasts.
Place them on a baking sheet and put them in the oven at 340°F for 5-6 minutes, so the crumb dries out and becomes slightly crispy.
Meanwhile, wash the tomatoes and slice them. Slice the provolone thinly as well.
Remove the bread from the oven and spread the surface with pesto. Arrange the slices of tomato alternately with the slices of provolone.
Drizzle with a little oil and add a pinch of pepper, to taste. I didn’t add salt, as the pesto is already quite salty on its own.
Put everything back in the oven, under the grill at 400°F, and cook for another 5 minutes, or until the cheese has melted.
Your tricolor toast is ready, crispy and tasty… serve it with some fresh basil leaves if you like.
Tips and Notes
You can replace Genoese pesto with arugula pesto, or zucchini pesto.
You can use provolone, scamorza, or pizza mozzarella. If you use classic mozzarella, make sure to dry it well before placing it on the bread.
You can also skip the second oven step if you want a fresher dish.
FAQ (Questions and Answers)
What type of bread can I use?
I recommend a bread like ciabatta or baguette, with a crispy crust and soft inside. If you don’t have this, you can use regular slices of homemade bread from your area.
