- PrepPreparation time10 minutes
- CookCooking time10 minutes
- ServesServes4
- Nutrition (per serve)Nutrition (per serve)Protein: gSodium: mg
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Print- 4 wholemeal Lebanese bread rounds
- Extra virgin olive oil
- 2 garlic cloves
- 4 tablespoons pesto (see recipe on this site, or you can buy it at the shops)
- 1 punnet cherry tomatoes, halved
- 4 bocconcini cheeses, sliced
- 50 grams baby spinach
- Preheat the oven to 210oC.
- Place the bread rounds on a non-stick baking tray.
- Brush the top of each with extra virgin olive oil.
- Spread 1 tablespoon pesto over each bread round.
- Top with one quarter of the tomatoes and 1 sliced bocconcini cheese.
- Cook for about 10 minutes or until bases have crisped and cheese melted.
- Top with spinach and a drizzle of extra virgin olive oil.
- Serve immediately.