Toast with refined sunflower oil

Italian cuisine

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Description Products Steps

Pesto is a popular Italian sauce made from basil, garlic and Parmesan. The recipe for making pesto varies even in Italy itself: for example, in Sicily it is prepared without nuts, but with tomatoes, and in the Bay of Naples region - with sun-dried tomatoes and almonds without cheese. Pesto is great for light toast, but before spreading it on toasted bread, it is better to soak the slices in butter. Refined sunflower oil, odorless and with a neutral taste, is well suited for this.

1. Calories
   347,44 kcal
2. Protein
   5,7 gram
3. Fat
   25,45 gram
4. Carbohydrates
   22,85 gram
5. ~ Time
   15 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Toast bread

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   4 slices = 160 g
2. Pesto sauce

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   4 tbsp. l. = 112 g
3. Maslins without a bone

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   8 pcs. = 24 g
4. Cherry tomatoes

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   4 pcs. = 80 g
5. Sunflower oil refined

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   2 tbsp. l. = 34 g
6. Spinach

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   4 sheet = 8 g

Steps:

1. 
   Cut the olives in half. Wash the cherry tomatoes and cut into 4 parts. Wash the spinach leaves and dry them with a paper towel. Preheat the oven to 200 degrees and line a baking sheet with parchment paper.
2. 
   Toast the bread. Place bread on prepared baking sheet. Place in the oven and cook for 5 minutes until the bread is lightly browned.
3. 
   Prepare some toast. Grease the finished bread with refined sunflower oil using a kitchen brush, making sure that all the slices are well soaked. Spread pesto sauce on top, add olives and tomatoes.
4. 
   Garnish buttered toast with spinach leaves.

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