Toast with pesto and cheese

07/04/2008 by Connie Veneracion  
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Toasted bread with pesto and cheese

Cut off the crusts of the bread, then toast lightly. Brush with pesto and sprinkle with your favorite cheese. If you’re watching your sodium intake, since pesto is already quite salty, you might want to choose a mildly salted cheese.

Pop the cheese-topped bread slices in the oven/griller for about 30 seconds or until the cheese melts and the edges of the bread are browned and crisp.

Love the herb-y taste of pesto? Why not grow your own herbs?


Tips on growing your own herbs

Urban dwellers rarely have large spaces for herb gardens. There is a solution though. Grow herbs in pots.

Another alternative is to grow herbs in troughs, containers which may be made of any material so long as they have holes for water drainage.




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Comments

5 Responses to “Toast with pesto and cheese”
  1. TopVeg says:

    Sorry to be boring – but what is pesto?

  2. It’s a sauce made with basil, olive oil, garlic, salt, lemon juice and nuts.

    Link to my version of pesto.

  3. Marie says:

    I love pesto! One trick I’ve discovered to make mashed potatoes really tasty is to fold in a tablespoon of pesto into a bowl of mashed potatoes. *drool*

  4. TopVeg says:

    Thanks Connie

    Sounds good!

  5. Marie, next time I make mashed potatoes, I’ll do that. Thanks.

    TopVeg, it tastes better than it sounds. :)

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