I love making pesto at the end of the week and then storing it in the refrigerator to use over the weekend to spread on toast for lite lunches like this recipe.

I love making or getting a Keto Almond Loaf from my local grocery store that I can just keep in my freezer, then defrost when I’m in the mood for an open-faced sandwich or fancy toast. My Easy Basil Pesto is a spread I can’t get enough of and usually I’ll add tomatoes, but you add anything to this recipe that you crave.

Ingredients:

• Keto Almond Bread Slice (Found in the freezer section at WholeFoods Market)

• Easy Basil Pesto

• Slices of Vine Ripe Tomato

• Red Pepper Flakes and Sea Salt to Taste

• Fresh Squeezed Lemon

• Garnish with Herbs

Makes: Varies
Prep Time:  5 Minutes

 

Directions:

1. Defrost and toast Keto Almond Bread in a 350 degree F oven for 5-10 minutes or after the bread is defrosted toast in your toaster.
   
   

2. When the bread is toasted add tomato slices, a pinch of red pepper flakes, sea salt, and a squeeze of lemon to brighten the flavors. Enjoy!