Pesto and roasted pepper cream cheese toast
Published: · Updated:
It’s rare to find a child who doesn’t like pesto, which is why it’s a firm favourite to feature on our menus. But it doesn’t always have to be put on pasta - it can bring to life a sarnie too!
- Prep
- 5 mins
- Cook
- 10 mins
- Total
- 15 mins
- Yield
- Serves 4
Ingredients:
200g wholemeal bread
200g red peppers, deseeded and roasted
50g white onion, diced
50g fresh tomato, diced
Garlic to taste
120g cream cheese
Juice of a lemon
Pesto ingredients:
25g of fresh basil
A handful of fresh spinach
30g sunflower seeds
1 tsp garlic purée
Juice and zest of a lemon
50ml olive oil
Directions:
Blend the pesto ingredients together.
In a pan, sauté onions and tomatoes in a little garlic for 5-10 minutes. Towards the end of cooking, add the chopped roasted peppers and a splash of lemon juice.
Lightly toast some bread, then spread cream cheese on top. Add a layer of pesto and the pepper mixture on top of the cream cheese.
