Serves 2, prep time 10 minutes, grilling time 15-20 minutes
4 slices of fresh bread
1 courgette, spiralised
4 tsp of red pesto
1 tbsp of green pesto
1 tsp of garlic salt
½ cup of grated Cheddar
½ cup of grated Parmesan
(keeping some to serve)
2 tsp mixed dried herbs
4 sliced sundried tomatoes
Balsamic gel, to serve
Preheat the grill, line a baking sheet with some baking parchment, arrange the bread on the tray and place under the grill for about three minutes each side.
Meanwhile, after preparing the courgette in the spiralizer, pat with some kitchen towel to soak up the moisture, then place in a mixing bowl.
Add the pesto and garlic salt and mix well.
Remove the toasted bread, spread a teaspoon of red pesto on each slice, then add cheese and courgette until the toast is stacked.
Top with sundried tomatoes and mixed herbs, season and return to the grill.
When the cheese has melted and crisped up, remove, then sprinkle with remaining parmesan cheese.
Add torn basil and balsamic gel, and serve.