INGREDIENTS
2
hearty pieces of bread / ⅓ of a baguette {gluten-free for the gluten intolerant}
1/4 cup
pesto
1
Tomato
1/2 tsp
Dried Basil
1/2 tsp
Dried Garlic
Sea Salt and Pepper
1/2 tbsp
olive oil to drizzle
Spinach
Arugala
Sun-dried tomatoes
Tabasco
Cayenne Pepper
Cheese {vegan brand for vegans}