Roasted Tomato Vegan Pesto Toast Points

  • 2 slices of Ezekiel 4:9 Sprouted Grain Bread
  • 2 pints of rainbow cherry tomatoes
  • 2 cups fresh basil
  • 3 tbs walnuts
  • 4 tbs nutritional yeast
  • 2 tbs lemon juice
  • 3 garlic cloves
  • 4 tbs + 1 tbs olive oil
  • ¼ tsp + ¼ tsp sea salt, plus more to finish
  • ¼ tsp pepper

Start by prepping the pesto. Grab a food processor and combine 2 c fresh basil, 3 tbs walnuts, 3 cloves of garlic, 2 tbsp lemon juice, 4 tbs nutritional yeast, and 1/4 tsp sea salt until a paste forms.

Stream in 4 tbs of olive oil slowly. Once the olive oil has been blended, start adding 1 tbs of water at a time until the pesto becomes a spreadable consistency. Set aside until ready for assembly.

Preheat your oven to 400° Fahrenheit.

Add 2 pints of cherry tomatoes on a baking sheet and drizzle over 1 tbs of olive oil. Sprinkle with ¼ tsp salt and 1/4 tsp pepper.

Roast tomatoes for 25-30 minutes. Set aside until time to assemble.

Take slices of the Ezekiel 4:9 Sprouted Grain Bread and brush with olive oil and toast in a pan until golden on both sides.

Top with a dollop of vegan pesto and spread around evenly.

Scoop the roasted cherry tomatoes on top. Finish with sea salt and ribbons of basil.

Enjoy! This recipe makes 4 servings.