Pesto, Blackberry, and Prosciutto Toast

I had some leftover pesto. It might have been from a jar, but that’s why this recipe is in the ‘How To Leftover’ segment. You can either use the rest of a homemade batch, or you can grab a jar full and use that. Whatever you use, just make sure it’s good, and a kind you love. This toast came at the end of a tiring day, which is always the best part. It’s something easy to throw together when you’re too exhausted to actually cook something that’s high-energy. Most actual meals are high-energy, which is what makes this toast extra special. You’ll want to toast the sourdough first so that it doesn’t get soggy in the oven, and actually stays nice and crisp. I hope you love this recipe as much as I do, and find it just as simple to throw together.

Ingredients:

2 small slices sourdough

2 tablespoons pesto, divided

4 large blackberries, halved

2 slices prosciutto

1/8 cup goat cheddar, shredded, divided

Directions:

Toast the two slices on medium in the toaster.

Preheat your oven to 350 degrees Fahrenheit.

Once the toast has popped, slather each slice with half of the pesto. Shred about an eighth of a cup of goat cheddar and apply half to each slice. Tear each slice of prosciutto into bitesized pieces and crumple into piles on the toast. Slice each blackberry in half and arrange four halves on each slice. Slide into the oven and bake for eight to nine minutes.

Promptly remove. Plop onto a serving plate. 

Serving Suggestions:

Cucumber water, chardonnay, lemonade.