Roasted tomato & pesto toast

Prep and Cook

Prep 10 mins, cook 30 mins


Serves 1


2 slices Abbott’s Bakery Light Rye bread

½ 250g punnet baby Roma tomatoes, halved lengthways

2 tbs good quality basil pesto

60g traditional fetta, drain, to crumb

freshly ground black pepper


  1. Preheat oven to 180C. Line a baking tray with baking paper. Place tomatoes, cut side up, onto prepared tray and spray with olive oil. Season with salt and pepper. Roast for 25 minutes or until softened and beginning to dry.
  2. Preheat griddle pan on high. Place bread into pan. Toast on both sides. Spread 1 tbs pesto onto each slice of toast. Top with bocconcini. Place under grill for 3 minutes or until bocconcini has melted. Top with roasted tomatoes and freshly ground black pepper. Serve.