Avo toast is nice, but these.

Por Yeung Man Cooking · 20 min

Ingredientes

Modo de preparo

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.

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