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Toasted Ciabatta Bread with Vegan Pesto, Avocados and Cherry Tomatoes


We loved this as lunch at the moment, nevertheless reduce in smaller items they might be nice as an appetizer or as finger meals at a celebration.

Components for the land-cress pesto

Serving Measurement: 2

Elements:

  • 1 loaf ciabatta bread
  • 1/2 cup vegan pesto (we made our personal land-cress pesto this time, spinach, or arugula would even be good)
  • 1 cup cherry or grape tomatoes, halved
  • 1 avocado, peeled and sliced
  • 1 purple bell pepper, sliced
  • 1/2 cup non-dairy cheese, shredded

Toasted Ciabatta Bread with Vegan Pesto, Avocados and Cherry Tomatoes

Instructions:

  1. De-seed and minimize the purple bell pepper.
  2. Calmly sauté in a frying pan with a splash olive oil till al dente .
  3. Wash and halve the tomatoes.
  4. Peel and de-seed the avocado.
  5. Reduce the avocado in chew sized items.
  6. Preheat the oven to 400ºF (205ºC)
  7. Slice the ciabatta by means of the center lengthwise.
  8. Unfold the vegan pesto on prime of the bread.
  9. Prime with the tomato halves and avocado items.
  10. Add the pink bell pepper items and sprinkle with some non-dairy cheese.
  11. Place the ciabatta on a baking sheet ready with baking parchment.
  12. Place within the oven to bake for 10-15 minutes.