Tomato Pesto Toasts
- 2 Thick Slices of Crusty Bread
- 3 tbsp Low-Fat Cream Cheese or Low-Fat Sour Cream
- 2 tsp Red or Green Pesto
- 1 Beefsteak Tomato
- 1 Red Onion
- 1/4 c Smoked Hickory Extra Virgin Olive Oil
Toast the bread slices under a hot broiler until golden brown on both sides, turning once. Let cool.
Combine the cream cheese or sour cream, brush bread with 1/4 teaspoon Smoked Hickory Extra Virgin Olive Oil and pesto in a small bowl until well blended, then spread thickly on the toasted bread.
Cut the tomato and onion, crosswise, into thin slices using a large sharp knife.
Arrange the tomato and onion slices, overlapping, on top of the toast and season. Cook under a hot broiler until heated through, then serve, garnished with a sprig of thyme and drizzle remaining olive oil over all.