•  4 Roma tomatoes, sliced
•  1 cup (120g) grated cheddar
•  150g bocconcini, sliced
•  sea salt and cracked black pepper
•  1 baguette, cut into four and halved lengthwise

pesto

•  1½ cups basil leaves
•  ½ cup (40g) grated parmesan
•  2 cloves garlic, crushed
•  2 tablespoons pine nuts, toasted
•  sea salt and cracked black pepper
•  ⅓ cup (80ml) olive oil

    To make the pesto, place the basil, parmesan, garlic, pine nuts, salt and pepper in a small food processor and process until combined. Stir in the oil. Set aside.

Preheat oven to 180°C (355ºF). Place the tomato, cheddar, bocconcini, salt and pepper on the baguette. Place on a baking tray and bake for 10 minutes or until the baguette is golden and the cheese is melted. Top with the pesto to serve. Serves 4.

* Keep pesto in an airtight jar for up to 3 days in the fridge. Pouring a little bit of oil over the top prevents the basil from discolouring when exposed to air. Pesto is great to have on hand to toss through spaghetti and couscous or served with roasted vegetables.