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Cheese and Pesto Toasts

Prep Time:

10 min

Total Time:

13 min

Makes:

15 servings, one toast slice each

What You Need

1 loaf (1 lb.) Italian bread, cut into 15 slices, toasted

1/2 cup pesto

5 medium plum tomatoes, cut into 6 slices each

1 pkg. (10 oz.) CRACKER BARREL Extra Sharp Cheddar Cheese, cut into 30 slices

Make It

SPREAD toast slices evenly with pesto; place in single layer on baking sheet.

TOP each toast slice with 2 tomato slices and 2 cheese slices.

BROIL 2 to 3 min. or until cheese is melted.

Kraft Kitchens Tips

How to Ripen Tomatoes

Place tomatoes with an apple in a paper bag pierced with a few holes. Let stand at room temperature for 2 to 3 days or until tomatoes are ripened.

Creative Leftovers

Cover and store any leftover pesto in refrigerator up to 4 days. (Do not freeze.) Serve over your favorite hot cooked pasta.

How to Slice Tomatoes

To easily slice a tomato, hold tomato so that the stem end faces out. Cut a thin slice off the stem end with a sharp chef's knife or serrated knife. Discard the trimmed end. Cut the tomato into slices of the desired thickness. Tomatoes cut this way will keep their juice better than those sliced vertically (from top to bottom).

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