PESTO-GOAT CHEESE TOASTS
I came across this recipe years ago. Everyone who tries these little toasts absolutely loves them. The pesto is easy to find in the grocery store, and it blends beautifully with the tangy, creamy goat cheese. -Jennifer Kunz, Troy, Michigan
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 servings.
Number Of Ingredients 3
Steps:
- Preheat oven to 425°. Place bread slices on a baking sheet; top with cheese., Bake until cheese begins to brown and bread is toasted, 10-12 minutes. Top with pesto. Serve warm.
Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 181mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CHEESY PESTO TWISTS RECIPE BY TASTY
Here's what you need: puff pastry, fresh pesto, mozzarella cheese, egg, salt, pepper, parmesan cheese
Provided by Matthew Cullum
Categories Sides
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350˚F (180°C).
- Roll out a sheet of puff pastry and spread the pesto evenly over it, leaving a small amount of room at the edges. Sprinkle over the mozzarella and place another sheet of puff pastry on top, making a sandwich.
- Cut into thin strips with a sharp knife. Grab both ends of each strip, press down firmly to seal the edges and twist.
- Transfer onto a baking tray lined with baking paper, and brush with beaten egg. Season with salt and pepper and sprinkle over the parmesan.
- Bake for 25 minutes until golden brown.
- Enjoy!
Nutrition Facts : Calories 725 calories, Carbohydrate 41 grams, Fat 54 grams, Fiber 1 gram, Protein 19 grams, Sugar 1 gram
PESTO GRILLED CHEESE SANDWICH
I first had this sandwich at a small restaurant and immediately went home to duplicate the recipe. I've been making my grilled cheese sandwiches this way ever since!
Provided by RASSA2
Categories World Cuisine Recipes European Italian
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
- Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
- Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
- Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 24.2 g, Cholesterol 81.7 mg, Fat 36.5 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 20 g, Sodium 1107.6 mg, Sugar 2.1 g
SUNNY'S WINNING PESTO AND RICOTTA TOAST
Provided by Sunny Anderson
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the pesto: Toast the pine nuts in a small skillet over low heat until fragrant and lightly browned, 3 to 4 minutes. Set aside to cool.
- In a food processor add the pine nuts, Parmesan, garlic, a pinch of salt, lemon zest, basil and pepper flakes and pulse. Slowly add olive oil while you pulse until the pesto comes together into a consistency that can be scooped without dripping. Transfer to a bowl or resealable container and store in the refrigerator until ready to use.
- For the toast: Preheat the oven to 400 degrees F.
- Place the bread slices on a baking sheet lined with nonstick aluminum foil and brush gently with olive oil on both sides. Bake until the edges are golden and the bread is crisp, about 15 minutes. Let cool to room temperature.
- Spoon some ricotta onto each crostini. Top with the pesto and a pinch of red pepper flakes. Finish with a drizzle of olive oil, and a squeeze of lemon and pinch of flaky salt if you like. Serve.
CHEESE AND PESTO TOASTS
Spread toast with pesto, add fresh tomatoes and cheddar, and broil to melty amazingness...and then you'll understand this recipe's ease and elegance.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 12 servings.
Number Of Ingredients 4
Steps:
- Spread toast slices with pesto; place on baking sheet.
- Top with tomatoes and cheese.
- Broil 2 to 3 min. or until cheese is melted.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
PESTO EGG TOAST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Turn the oven to its broiler setting and position a rack in the middle of the oven.
- Add the pesto and red pepper flakes to a nonstick skillet over medium heat. Allow to heat for 1 minute. Crack the eggs into the pesto and cook to your liking, 4 to 7 minutes.
- Meanwhile, spread the sourdough with the garlic mayonnaise. Top with the cheese, then broil until toasted and the cheese has melted, 1 to 2 minutes.
- Top the toasted bread with the sliced tomato and basil leaves. Top with the eggs, then sprinkle with salt and pepper.
PEA PESTO AND CHEESE TOAST
Peas, garlic, lemon zest and a blend of five cheeses combine to create a pesto you can spread on toast, top with more cheese and bake. Presto. Pesto.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Place bread slices in single layer on baking sheet. Bake 4 min. on each side or until lightly toasted on both sides.
- Meanwhile, process peas, garlic and lemon zest in food processor just until blended. With food processor running, gradually add oil through feed tube at top of processor, blending well after each addition. Spoon into small bowl; stir in 1/4 cup cheese.
- Spread toast slices with pea mixture; top with remaining cheese.
- Bake 2 to 3 min. or until cheese is melted.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 400 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 3 g, Protein 11 g
PESTO CHEESE TARTS
Jean Kern's quick and easy tarts are perfect party fare. "Whether I make them for an event or a simple family gathering, everyone always raves about them," she writes from Charlotte, North Carolina.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 15 appetizers.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the tomatoes, mayonnaise, cheeses, pesto and pepper. Spoon heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until lightly browned.
Nutrition Facts : Calories 72 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 68mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CHEESE AND PESTO SPREAD
A nice, light spread perfect for holiday entertaining. Serve with crackers.
Provided by CHStewart
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 6h20m
Yield 12
Number Of Ingredients 9
Steps:
- Blend basil leaves, pine nuts, and garlic together in a blender until evenly chopped. Add Parmesan cheese, Romano cheese, and olive oil; blend until smooth.
- Beat cream cheese and Brie cheese together in a bowl until nearly smooth.
- Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into cheese mixture.
- Line a 3 1/2-cup mold with plastic wrap. Spread 1/4 the cheese mixture into the mold; top with 1/3 the basil pesto. Repeat layering 2 more times, ending with cheese mixture. Refrigerate until set, 6 to 24 hours. Turn mold onto a plate and remove plastic wrap.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 1.7 g, Cholesterol 68.2 mg, Fat 27.1 g, Fiber 0.2 g, Protein 10.4 g, SaturatedFat 13.4 g, Sodium 318.4 mg, Sugar 0.3 g
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