Welcome to STYLE’s new series In the Kitchen with Cassandra Wardrope. In this series, we will be featuring weekly recipes of some of the most delicious meals you have yet to try! If you’re as much as a foodie as we are, don’t forget to check out In the Kitchen for tasty, easy new recipes each week!
Pizza Toast
Source: @tomato_tomatoe
Recipe by: Cassandra Wardrope
Instagram: @tomato__tomatoe
Who doesn’t love a great piece of sourdough? I like to elevate my sourdough by pairing it with melted mozzarella, roasted tomatoes, parmesan, and pesto. What could be better than that? Roasting the tomatoes in the oven make them sweeter, more vibrant, and all around delicious! This can be served as a quick and impressive app, for lunch with a garden salad or simply as an afternoon snack.
Ingredients (serves four as an appetizer or snack)
4 slices of sourdough
7-8 tbsp olive oil
2 tomatoes, sliced or 1 cup of sliced cherry tomatoes
4 tbsp pesto
Fresh mozzarella, sliced
¼ cup parmesan cheese
1 tbsp balsamic
Malden salt or flaky salt to garnish
Pesto recipe:
1 ½ cup of fresh basil
1 garlic clove
¼ cup parmesan cheese
¼ olive oil
Salt and pepper to taste
Place all of the ingredients in a food processor and pulse until smooth.
Directions:
- Heat a large skillet to medium. Brush both sides of the bread with olive oil. Cook on both sides until the bread is crisp and golden. This should take 3-4 minutes per side.
- Heat your oven to 400 degrees. Slice fresh mozzarella cheese and add the slices to the bread. Take your sliced tomatoes and drizzle them with olive oil, balsamic and season with salt. Place these on top of the mozzarella and sprinkle with the parmesan. Bake in the oven for 10 minutes or until the parmesan is slightly golden.
- Remove from the oven and drizzle with your homemade pesto. Garnish with flakey salt.
