Leave it to the recipe developers at Southern Living Magazine to put out a fantastic cookbook now and then. Their latest, Quick-Fix Dinners, is all about putting your weeknight mind to rest. No idea what to make for your hungry crowd? Flip through this book for simple inspirations and expert-tested recipes to make it happen tonight. These fontina pesto toasts are welcome any time, any place.
These crunchy, gooey crisp breads are perfect for floating atop a bowl of soup, serving in place of croutons on a salad, or topping with crab salad for a tasty crostini.
- 12 (1/4-inch-thick) slices French bread baguette
- Olive oil cooking spray
- 3 tablespoons refrigerated pesto sauce
- 2 ounces shredded fontina cheese (about 1/2 cup)
- Fresh basil leaves (optional)
For the toast
Preheat the oven to 400°F.
Place the baguette slices on a baking sheet. Coat the slices with cooking spray; spread evenly with the pesto.
Bake 3 minutes. Top evenly with the shredded cheese. Bake 3 more minutes or until the cheese melts. Garnish with the basil leaves, if desired.