Tomino alla griglia con pomodori e pesto di erbe aromatiche


Heat a non-stick pan and lightly toast the pine nuts with a drop of oil; place them in a bowl, add the chopped aromatic herbs and the remaining oil.
Grill the slices of tomato on a high heat, quickly so they don’t fall apart; place them on four small plates and season with a little salt and herb pesto.
Grill the cheeses on both sides for about six minutes so that the heart melts, place them on the slices of tomato, complete with a little pesto, garnish with a few salad leaves and enjoy immediately.