Pesto Toast

Page 36

Cuisine: North American | Course Type: Appetizers

(1 review)

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Recipe Reviews

If you like the crunch of toast, the smoothness of mozzerella cheese, and the sweetness of roasted bell peppers, then this recipe is for you.
We used pesto made from our home-grown basil last summer (not the cook book's recipe), and we used the broiler instead of a grill pan.
Our family members are big fans of the pesto-mozzerella combination, so this recipe suited us well. The illustrated recipe works very well for children, including the pesto instructions.

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