Roasted Tomato Vegan Pesto Toast Points
- 2 slices of Ezekiel 4:9 Sprouted Grain Bread
- 2 pints of rainbow cherry tomatoes
- 2 cups fresh basil
- 3 tbs walnuts
- 4 tbs nutritional yeast
- 2 tbs lemon juice
- 3 garlic cloves
- 4 tbs + 1 tbs olive oil
- ¼ tsp + ¼ tsp sea salt, plus more to finish
- ¼ tsp pepper
Start by prepping the pesto. Grab a food processor and combine 2 c fresh basil, 3 tbs walnuts, 3 cloves of garlic, 2 tbsp lemon juice, 4 tbs nutritional yeast, and 1/4 tsp sea salt until a paste forms.
Stream in 4 tbs of olive oil slowly. Once the olive oil has been blended, start adding 1 tbs of water at a time until the pesto becomes a spreadable consistency. Set aside until ready for assembly.
Preheat your oven to 400° Fahrenheit.
Add 2 pints of cherry tomatoes on a baking sheet and drizzle over 1 tbs of olive oil. Sprinkle with ¼ tsp salt and 1/4 tsp pepper.
Roast tomatoes for 25-30 minutes. Set aside until time to assemble.
Take slices of the Ezekiel 4:9 Sprouted Grain Bread and brush with olive oil and toast in a pan until golden on both sides.
Top with a dollop of vegan pesto and spread around evenly.
Scoop the roasted cherry tomatoes on top. Finish with sea salt and ribbons of basil.
Enjoy! This recipe makes 4 servings.
