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Roasted Heirloom Tomato and Vegan Pesto Sourdough Toasts

Roasted Heirloom Tomato & Vegan Pumpkin Seed Pesto Toasts

The best way to celebrate tomato season is with these roasted tomato and pumpkin seed pesto toasts!
5 from 2 votes
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Course: Vegetarian Lunch + Dinner
Cuisine: Vegan
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 Toasts

Ingredients 

Vegan Pesto Spread

  • ½ cup raw cashews covered and soaked in water for at 3-4 hours at room temperature or 6-8 hours in the fridge
  • ¼ cup water
  • ¼ cup nutritional yeast
  • 2 Tablespoons olive oil
  • 2 Tablespoons raw pumpkin seeds
  • 1 teaspoon lemon juice
  • 1 clove clove
  • ¼ cup loosely packed fresh basil

Toast & Toppings

  • 6 slices gluten-free bread or bread type of your choice
  • 3-4 medium heirloom tomatoes
  • 3-4 mini heirloom tomatoes
  • 1 Tablespoon olive oil
  • 1 teaspoon garlic powder
  • handful fresh basil *extra to top the baked toasts

Instructions

Vegan Pesto

  • Add the soaked cashews and water to a small blender and blend together until a smooth paste is formed. Next, add in the nutritional yeast, olive oil, pumpkin seeds, lemon juice, and garlic. Blend to combine. As the last step, add in the fresh basil and blend to combine, scraping down the sides as needed.

Making the Toasts

  • Preheat your oven to 400F.
  • Slice your bread into 6 ½ inch thick slices and top each slice with about 2 Tbsp of the pesto. Cut your tomato slices into ¼ inch thick slices and stack on top of the toasts so that they are layered.
  • Drizzle 1 tbsp of olive oil, 1 tsp garlic powder, and salt and pepper to taste on top of the tomato toasts before baking. Add to the oven and bake for 20-25 minutes until the toast is beginning to brown and the tomatoes are beginning to caramelize.
  • Remove from oven, top with fresh basil, and enjoy!

Notes

  • I do not recommend storing as leftovers as the toast can get soggy, however, you can cut the recipe in half if you want to make less

Nutrition

Serving: 1toast | Calories: 254kcal | Carbohydrates: 22g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 122mg | Potassium: 293mg | Fiber: 3g | Sugar: 5g | Vitamin A: 646IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!