4 thin slices of bread
4 tbsp pesto Genovese (basil)
5 tbsp toasted pine nuts
100-150 g of cheese or feta cheese mozzarella
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Four slices of bread smeared with pesto (unilaterally). Two slices sprinkled with pine nuts, is distributed and cloud the cheese with the remaining slices (with pesto inwards). Bake in a sandwich press or pan by turning and pressing or in the oven. * When baking is good cheese is on top (if the pan with turn - first the bottom, then top) .