Roasted Tomato Vegan Pesto Toast Points
Number of Servings
Serves 4
Ingredients
  • 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 Tbsp + 1 Tbsp olive oil
  • [q:1/4] tsp + [q:1/4] tsp sea salt, plus more to finish
  • [q:1/4] tsp pepper
Directions
  1. Start by prepping the pesto. Grab a food processor and combine 2 cups fresh basil, 3 Tbsp walnuts, 3 cloves of garlic, 2 Tbsp lemon juice, 4 Tbsp nutritional yeast, and [q:1/4] tsp sea salt until a paste forms.
  2. Stream in 4 Tbsp of olive oil slowly. Once the olive oil has been blended, start adding 1 Tbsp of water at a time until the pesto becomes a spreadable consistency. Set aside until ready for assembly.
  3. Preheat your oven to 400° Fahrenheit.
  4. Add 2 pints of cherry tomatoes on a baking sheet and drizzle over 1 tbs of olive oil. Sprinkle with [q:1/4] tsp salt and [q:1/4] tsp pepper.
  5. Roast tomatoes for 25 to 30 minutes. Set aside until time to assemble.
  6. 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.
  7. Top with a dollop of vegan pesto and spread around evenly.
  8. Scoop the roasted cherry tomatoes on top. Finish with sea salt and ribbons of basil.
Nutrition Info
310 Calories, 13 g Protein, 0 mg Cholesterol, 22 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 8 g Fiber, 22 g Total fat (3 g sat), 288 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin K, [nut:3] Vitamin C, Zinc, [nut:2] Vitamin E, [nut:1] Vitamin A, Folate, Iron, Magnesium, Phosphorus, Potassium