Open-Face Roasted Tomato Sandwich

Ingredients

• Baguette Bread

  Budgens

  2 oz or 57g

• Basil Pesto

  Kroger

  ¼ cup or 60g

• Tomatoes

  Red, ripe, raw, year round average

  1 slice, medium or 20g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Garlic powder

  Spices

  ½ tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

Directions

1. Preheat the oven to 375°F.
2. Spread pesto generously on two slices of hearty, thick bakery-style bread or a baguette.
3. Slice the tomato into thick slices. Place two slices on each piece of bread, or more depending on the size of your tomatoes and bread.
4. Sprinkle dried basil, garlic powder, salt, and pepper on top of the tomatoes, then drizzle with olive oil.
5. Bake in the oven for 10 minutes until the bread starts to crisp and the tomatoes begin to roast. Turn the oven to broil for an additional 3-5 minutes until the tops of the tomatoes and the edges of the bread darken. Watch closely to prevent burning.
6. Serve and enjoy!

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