5-Minute Summer Toasts

Embrace the ease of summer with these 5-Minute Summer Toasts, a vibrant and completely no-cook dinner that’s as beautiful as it is delicious. They’re a quick, light, and endlessly customizable meal, perfect for turning leftover grilled veggies and pantry staples into an impressive, effortless feast.

Why You Will Love This Recipe

My cooking philosophy is simple: work smart, not hard. This is why “cook once, eat twice” is my summer mantra. I’ll grill a bounty of vegetables alongside our main protein, knowing they’ll become the star of quick meals later in the week. These toasts are my favorite reward a five-minute assembly of those smoky, grilled veggies, creamy cheese, and zesty pesto that feels both luxurious and brilliantly simple.

Ingredients

• 2 cups leftover grilled or roasted vegetables, at room temperature or reheated
• 8 (1/2-inch-thick) slices French bread, toasted
• 1 cup fresh mini mozzarella balls, halved, or mozzarella “pearls”
• 1/4 cup prepared pesto
• 1/4 cup fresh basil leaves, thinly sliced (optional)

Step-by-step instructions for making the recipe

1. If your leftover grilled vegetables are large, give them a rough chop into bite-sized pieces.
2. Toast the slices of French bread until they are golden and crisp.
3. Divide the chopped grilled vegetables evenly among the toasted bread slices.
4. Scatter the halved mozzarella balls over the vegetables on each toast.
5. Drizzle the prepared pesto generously over the top of each assembled toast.
6. Garnish with the thinly sliced fresh basil, if using, and serve immediately.

Mia

5-Minute Summer Toasts

Embrace the ease of summer with these 5-Minute Summer Toasts, a vibrant and completely no-cook dinner that’s as beautiful as it is delicious. They’re a quick, light, and endlessly customizable meal, perfect for turning leftover grilled veggies and pantry staples into an impressive, effortless feast.

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Prep Time 5 minutes mins

Cook Time 0 minutes mins

Total Time 5 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups leftover grilled or roasted vegetables at room temperature or reheated
• 8 slices French bread 1/2-inch-thick, toasted
• 1 cup fresh mini mozzarella balls halved, or mozzarella “pearls”
• 1/4 cup prepared pesto
• 1/4 cup fresh basil leaves thinly sliced, optional

Equipment

• Toaster or Oven

Method

 

1. If your leftover grilled vegetables are large, give them a rough chop into bite-sized pieces.
   2 cups leftover grilled or roasted vegetables
2. Toast the slices of French bread until they are golden and crisp.
   8 slices French bread
3. Divide the chopped grilled vegetables evenly among the toasted bread slices.
4. Scatter the halved mozzarella balls over the vegetables on each toast.
   1 cup fresh mini mozzarella balls
5. Drizzle the prepared pesto generously over the top of each assembled toast.
   1/4 cup prepared pesto
6. Garnish with the thinly sliced fresh basil, if using, and serve immediately.
   1/4 cup fresh basil leaves

Notes

This recipe is a perfect template for using leftovers. Get creative with your toppings! Try different cheeses, sauces, or raw summer vegetables. For a heartier toast, add a layer of hummus or mashed beans before the vegetables.

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