Avo toast is nice, but these.

De Yeung Man Cooking · 20 min

Ingredientes

Preparación

1. Put all the pistachio pesto ingredients in a blender and blend on medium-high for about 30 seconds.
2. Use the pesto right away, or store it in a small container in the fridge for up to 1 to 2 weeks.
3. Slice the baguette into six to eight slices and toast them in a pan or the oven, then let them rest on a cooling rack.
4. Halve the cherry tomatoes, place them cut side up on a baking tray and season with salt and pepper. Broil on low on the top rack for 4 to 6 minutes, until blistered and slightly charred. Meanwhile, coarsely chop the pistachios.
5. Spread about 1/2 tbsp of pesto on each toast slice, top with two tomato halves and sprinkle with the chopped pistachios.

Resumido del vídeo de Yeung Man Cooking. Míralo para los detalles.

Más recetas con

AjoLimónTomatePanEspinacasTomate cherryPistachoBaguette