Instawares Cooks: Sun-Dried Tomato Pesto and Goat Cheese Toasts

What is it?

Warm toasts with creamy goat cheese are topped with sun-dried tomato pesto and fresh, sweet cherry tomatoes. Sun-dried tomato pesto is easy to make and full of flavor. Sweet sun-dried tomatoes, buttery pine nuts and fresh basil are processed with olive oil. This recipe can easily be multiplied. Sun-dried tomato pesto can be tossed with warm pasta, vegetables or used as a spread for sandwiches and wraps.

Prep Time

30 Minutes

Total Time

30 Minutes


36 Toasts (Serves 9, 4 Toasts Each)


  • 57 grams / 1/3 cup pine nuts
  • 113 grams / 1 cup Roland Red Sun Dried Tomato Halves, sliced
  • 8 grams / 2 teaspoons minced garlic (3 small cloves)
  • 57 grams / 2 packed cups basil leaves
  • 2.5 grams / 1/2 teaspoon kosher salt
  • 177 ml / 3/4 cup olive oil
  • 57 grams / 1 cup grated Parmesan
  • 18 (1/2-inch thick) bread slices, halved and toasted
  • 226 grams / 1 cup fresh goat cheese
  • 36 cherry tomatoes, halved


  1. Toast pine nuts over medium heat in a small frying pan, tossing occasionally until lightly toasted on all sides, 3-5 minutes, set aside.
  2. In the bowl of a food processor, pulse sun-dried tomatoes and garlic 3-4 times until finely chopped.
  3. Now, add toasted pine nuts, basil and the salt. Pulse 2-3 times until basil and pine nuts are finely chopped.
  4. While the food processor is running, slowly pour the olive oil into the pesto. As you pour, the pesto ingredients will begin to bind and emulsify.
  5. Transfer the pesto mixture to a large bowl. Stir in the Parmesan.
  6. To make the toasts, spread goat cheese over bread halves, and then top with a spoonful of pesto and two cherry tomato halves.

The Finished Product


  • If making pesto ahead of time, before making pesto, bring a small saucepan of salted water to the boil. Plunge basil leaves into boiling water for 20 seconds then immediately plunge into ice water. This sets the basil’s green color, preventing the basil from turning brown over time in the pesto.
  • To store pesto, cover with a thin layer of olive oil, and then cover tightly with plastic wrap. Store in the refrigerator 3-5 days or in the freezer for up to three months.
  • Try substituting pine nuts for pistachios in this pesto recipe.