- Halve the tomatoes and place them on the grill together with the chilli.
- Grill the tomatoes on both sides until they are well browned on the outside but still slightly firm.
- Remove the tomatoes from the grill and cut them into thickish slices.
- Finely dice the parsley and slice the chilli thinly.
- Spread a layer of pesto on your toasted bread. Place the sliced tomatoes on top, season with salt and pepper, then add a little chilli and parsley. As the finishing touch, sprinkle with a generous helping of tasty, grated Le Gruyère AOP.
| Ingredients serves 2 |
|
|---|---|
| 2 | tomatoes |
| salt & pepper | |
| 2 tbsp | pesto |
| 2 | slices good-quality white bread |
| 1 | piece Le Gruyère AOP |
| 1 | red chilli |
| a handful of fresh parsley | |
