If you have summer tomatoes bursting out of your backyard garden, you have to make this recipe. Fresh tomatoes, herby pesto, and salty cheese all overtop crisp garlic bread makes for the best summertime appetizer. To streamline prep, make and refrigerate Pesto Sauce up to 2 days before using. Double the recipe so there’s leftovers to add to pasta, pizza, and salad dressings.
2 tbsp water
1⁄3 cup julienned sundried tomatoes, packed in oil
2 Roma tomatoes
2 tbsp pine nuts, optional
1⁄4 cup olive oil
1 tbsp grated Parmesan cheese
Toppings (optional): shaved, fresh Parmesan cheese; torn, fresh basil leaves; Black Pepper
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- In Prep Bowl, whisk sauce mix with water. Let stand 5 min.
- Meanwhile, slice baguette into quarters, then cut each piece lengthwise so you have 8 pieces in total. Place on pan, cut sides up.
- Strain excess oil off sundried tomatoes. Thinly slice Roma tomatoes. Chop pine nuts, if using. Add chopped nuts, oil, and Parmesan to pesto mixture; whisk vigorously. Spread mixture on each baguette slice. Top with slices of Roma tomato and sprinkle with sundried tomatoes.
- Bake 7—9 min, or until baguette is crispy. Add toppings, if desired.