Pizza toast is one of my favourite afternoon / after school snack as as kid! The topping for this dish is endless, you can’t go wrong! This is suitable for vegetarian and vegan if you omit goat cheese. 🙂
Whenever we have guests over, I sometimes make these as starters or bruschetta and they were a hit every time! 👍👍👍
I have only used 1.5 rye bread roll as lilbro C wanted and screaming for the other half! 🙈. He then deconstructed the whole piece and ate all of it! Yeah! Toddler J had 2 pieces and mami the left over. 😂. They were so yummy!
Ingredients
- 1 heap cup of fresh basil leaves
- 3 tbsp olive oil
- 1 garlic (roughly chopped)
- cherry tomatoes (sliced)
- bread (I used rye bread rolls, you use any type of bread. ciabatta is great too then you’ll get a bruschetta type)
- goat cheese (grated)
- pinch of salt
Method
Slice the bread rolks in slices approximately 2cm thick. You can use bread rolls, toast bread or ciabbatta bread.
Prepare the basil.
Preheat oven to 200°C with the pizza stone inside. Place basil, chopped garlic, oil and salt in a blender.
Blend until you reach a saucy consistency. Add more oil to make it more saucy, if needed. Can be made ahead, put it in a sealed jar/container and refrigerate up to 2 days.
Spread the basil sauce over the bread slices evenly. Place the bread slices on a hot pizza stone if you have one, if not on baking tray covered with a baking sheet. Spread the basil mixture over the bread slices and bake for 5 mins. This is to cook the garlic.
Take out and sprinkle with goat cheese and cover with slices of tomatoes. Put them back in the oven and bake for another 5-7 minutes.
Serve warm. For adults sprinkle with salt & pepper.
