Pan Toasted Sun-Dried Tomato Sourdough is your new go-to for a quick, delicious snack or appetizer. Imagine crispy sourdough bread loaded with the tangy, rich flavor of sun-dried tomatoes, all perfectly toasted in a cast iron skillet. This easy recipe is simple, satisfying, and totally scrumptious—ideal for those moments when you crave something a little special without any fuss.

What You Need to Make Pan Toasted Sun-Dried Tomato Sourdough

Crusty Sourdough Bread: Fresh or day-old sourdough works best for maximum crunch.
Sun-Dried Tomato Pesto: Adds a burst of flavor and richness.
Butter: For that golden, crispy finish.
Cast Iron Skillet: Perfect for achieving that even, crispy texture.

Recipe Substitutions And Notes

For a unique twist, consider these tasty options:

Sprinkle a pinch of garlic powder for an aromatic touch.
Add herbs like oregano or thyme for an extra layer of flavor.
Grated cheese: Try Parmesan, mozzarella, or feta for a cheesy finish.
Basil Pesto or Arugula Pesto: These vibrant toppings also pair beautifully with the sun-dried tomatoes.

Georgie’s Tips

Keep the skillet on medium-low heat if using a cast iron skillet. The bread can burn quickly, so keep an eye on it to achieve that perfect golden brown without charring.
Serve warm: For the best experience, enjoy your pan-toasted sourdough immediately after cooking. Pair it with a side of olive oil or balsamic vinegar for dipping.
Perfect for Sharing: This recipe is ideal for serving at gatherings, brunches, or as a tasty appetizer. Your guests will love the combination of textures and flavors!

More Mediterranean Inspired Recipes

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Pan Toasted Sun-Dried Tomato Sourdough

Pan Toasted Sun-Dried Tomato Sourdough is a quick, tasty bite. Crispy sourdough with rich, tangy sun-dried tomatoes, toasted to perfection in a skillet.

5 from 1 vote

Pin Recipe

Prep Time 5

Cook Time 5

Total Time 10

Course Bread

Cuisine Mediterranean

Servings servings

Calories 277 kcal

Equipment

Cast-Iron Skillet

Ingredients

6 Sliced Crusty Sourdough
6 tablespoon Unsalted Butter
6 tablespoon Sun-Dried Tomato Pesto

Instructions

Place a large skillet or cast iron pan over medium heat. Add butter and let it melt, spreading it evenly across the surface.
Place the slices of sourdough in the pan. After about 2-3 minutes, check the underside of the bread. If it’s golden brown and crispy, flip the slices and toast the other side for another 2-3 minutes. Add a bit more butter or oil if the pan gets dry.
Once both sides are toasted to perfection, remove the bread from the pan. Top with Sun-Dried Tomato Pesto and serve.

Nutrition

Calories: 277kcal

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