Pesto and Tomato Crumpets

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Yield: 2-4


  • 4 Golden Curmpets
  • 1/4 cup basil pesto
  • 1 large vine ripened tomato, sliced
  • 1/4 cup shaved parmesan cheese
  • few basil leaves
  • extra virgin olive oil
  • salt and freshly ground black pepper


Toast crumpets in the toaster until the bases are crisp.
Spread each crumpet with pesto and then cover with slices of tomato.
Scatter over the shaved parmesan and basil leaves.
Drizzle with a little olive oil and season with salt and freshly ground pepper.
Serve alone or with bacon rashers.

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