Pesto Paneer Bread Toast

Nutrition values are AI-estimated based on ingredients.

• Pesto
• 200-250g paneer
• 2-3 tomatoes
• A small loaf sourdough bread
• Butter
• Salt
• Black pepper
• Lime juice
• Olive oil

1. 1Slice a block of paneer into approximately 6-7 rectangular pieces.
2. 2Season the paneer slices with a sprinkle of salt and freshly ground black pepper.
3. 3Thinly slice 2-3 tomatoes into rounds.
4. 4Place tomato slices in a clear bowl and marinate with a sprinkle of salt, freshly ground black pepper, a squeeze of lime juice, and a drizzle of olive oil, then gently toss.
5. 5Slice a small loaf of sourdough bread into thick pieces suitable for toasting.
6. 6Heat a non-stick pan on an induction cooktop.
7. 7Add a few small dollops of butter to the heated pan.
8. 8Place the seasoned paneer slices in the melted butter and fry until they achieve a golden-brown crust on both sides.
9. 9Remove the cooked paneer from the pan.
10. 10Toast the sliced sourdough bread in the same pan until it becomes golden and crispy.
11. 11Spread a generous layer of vibrant green pesto on a piece of toasted bread.
12. 12Arrange the marinated tomato slices on top of the pesto.
13. 13Place the golden-brown paneer slices over the tomatoes.
14. 14Drizzle another spoonful of pesto over the paneer to finish the dish.

These instructions are our analysis of the original video. Watch on YouTube →