For the whole wheat toast with basil pesto and vegetables, first prepare the basil pesto. To do this, rinse the basil with cold water and pat dry very well. Peel the garlic clove, blanch (scald) in hot water, rinse in cold water and chop coarsely.
Pluck basil leaves from stems and chop coarsely. Puree in a blender with the garlic until smooth. Chop the pine nuts.
Slowly add olive oil while whisking constantly. Add pine nuts and Parmesan and blend until smooth and creamy. Season to taste with salt.
Sauté zucchini and melanzani slices in a little olive oil until hot on both sides, drain well on paper towels and season with salt and pepper.
Mix cream cheese with 2 tablespoons of pesto and spread the mixture on two slices of toast.
Top the first slice of toast with melanzani, dried tomatoes, mozzarella and basil.
Top the second with zucchini, pickled tomato, mozzarella and basil and place on the first slice of toast.
Finish with the third slice of toast, press lightly and place the whole wheat toast with basil pesto and vegetables in a snack box.
Preparation Tip:
Whole grain toast with basil pesto and vegetables makes a great healthy snack to take to the office or school.
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