|
Personally, I think bottled pesto is the best thing
since sliced bread - all the flavor, none of the work!
Makes 30
appetizers
Preheat barbeque to medium
2 baking sheets, lined with foil
| ¼ cup |
butter, melted |
50 ml |
| 1 ½ tbsp |
basil pesto |
25mL |
| 1 |
rectangular loaf focaccia bread (340 g), cut into
15 slices |
1 |
| 2 ½ cups |
pre-shredded Italian cheese blend |
625 ml |
| 6 |
plum tomatoes, sliced |
6 |
|
Chopped fresh basil |
|
1. Combine butter and pesto; brush on one side of
each bread slice. Place bread directly on preheated grill, buttered side down. Cook, with lid open, over
medium heat until lightly toasted, about 2 or 3 minutes.
2. Arrange the bread slices, toasted side up, on
prepared baking sheets. Top each with 2 heaping tbsp (30 ml) of Italian cheese blend and sliced
tomatoes.
3. Place each baking sheet on grill and cook, with
lid closed, over medium heat until underside of bread is toasted, about 3 or 4 minutes. Cut slices in half
and garnish with basil. Serve immediately.
TIP: Mozzarella or Monterey Jack also works well in this
recipe.
| PER
SERVING |
| Calories |
79 |
| Protein (g) |
3.8 |
| Carbohydrates (g) |
6 |
| Fat (g) |
4.7 |
| Sat |
2.6 |
| Mono |
1.6 |
| Poly |
0.2 |
| TOP 10 |
| Calcium (mg) |
98 |
| Potassium (mg) |
58 |
| Vitamin D (µg) |
0.1 |
| Magnesium (mg) |
4 |
| Vitamin A (RE) |
54 |
| B12 (µg) |
0.02 |
| Zinc (mg) |
0.1 |
| Thiamin (mg) |
0.04 |
| Riboflavin (mg) |
0.07 |
| Niacin (NE) |
1.09 |
|
