A handful cherry tomatoes, sliced or quartered (about 10 or 12)
A few leaves fresh basil, torn
A dash of balsamic vinegar
1/2 baguette, sliced into 8 pieces
A few dollops green pesto, about 2 or 3 tablespoons
60g grated Parmesan cheese
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Method Prep:5min › Cook:10min › Ready in:15min
Preheat the oven to 180 C / Gas mark 4.
Place tomatoes and basil in a bowl; stir in balsamic vinegar. Spread the green pesto evenly over the bread; place on a baking tray. Spoon the tomato mixture on each slice and sprinkle with Parmesan cheese.
Bake in the preheated oven until the bread is crisp and the cheese has melted, 10 to 15 minutes.