About this recipe:A very easy, versatile recipe of pesto on slices of grilled baguette. One of my most requested recipes! Makes a great party nibble or canapé, or an accompaniment to soup or salad meals. Try them with sun-dried tomato pesto!
8 tablespoons mayonnaise
5 tablespoons basil pesto
2 cloves garlic, minced
75g freshly grated Parmesan cheese
salt to taste
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Method Prep:6min › Cook:12min › Ready in:18min
Preheat oven the grill. Arrange bread slices in a single layer on a baking tray. Place under grill for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip slices so that the toasted side is on the bottom.
Set the oven temperature for 180 C / Gas mark 4. Blend mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
Bake in the preheated oven for 6 to 8 minutes. Set the oven to grill, and place the rounds under the grill just until they begin to bubble and turn golden. Let cool slightly before serving.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.