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Pesto and roasted pepper cream cheese toast

Pesto and roasted pepper cream cheese toast


15 mins

5 mins

10 mins

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!



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



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.