Blistered Tomato Breakfast Toast With Pesto And Arugula
Our Blistered Tomato Breakfast Toast with Pesto and Arugula is a most delicious way to start your day. Toasted rustic bread is topped with pesto, arugula, fresh basil and a blistered tomato mixture for a burst of flavor in every bite.
Servings: 4
Calories: 123kcal
Ingredients
- 1 pint (2 cups) heirloom grape tomatoes
- 1 clove garlic , thinly sliced
- 1 Tbs. olive oil
- 1 Tbs. balsamic vinegar
- 4 slices (1-inch thick) rustic Italian bread
- 4 Tbs. basil pesto or store bought pesto
- 2 cups arugula
- 1 Tbs. sliced fresh basil
Instructions
- Preheat oven to 425F.
- Combine tomatoes, garlic, olive oil and vinegar until evenly coated.
- Arrange on baking sheet with shallow sides.
- Roast tomatoes 10 minutes or until just softened and blistered.
- Arrange bread slices on a baking sheet or directly on oven rack and bake until toasted, about 5 minutes.
- Spread pesto on toasts.
- Toss arugula and basil and arrange on toasts.
- Top with roasted tomatoes and drizzle with their juices.
Notes
Skillet method:
- Toast bread slices.
- Heat oil in large skillet over medium-high heat.
- Add tomatoes and garlic and cook until tomatoes are just blistered and garlic is fragrant; remove from heat and stir in vinegar.
- Spread pesto on toasts.
- Toss arugula and basil and arrange on toasts.
- Top with roasted tomatoes and their juices.
- Cut each toast into smaller pieces and serve as an appetizer
- Slice each toast into three triangles for a pretty presentation on a brunch buffet
- Top with a poached egg for a heartier breakfast
- Change up the greens and substitute baby spinach or baby kale for the arugula
- Make it an avocado toast and add mashed or chopped avocado
Nutrition
Calories: 123kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 154mg | Potassium: 317mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1551IU | Vitamin C: 18mg | Calcium: 52mg | Iron: 1mg