Description
A simple yet vibrant open-faced sandwich featuring crusty bread topped with homemade basil pesto, creamy fresh mozzarella, and juicy tomatoes, finished with a drizzle of balsamic glaze.
Ingredients
Scale
For the Crust:
- 4 thick slices of rustic sourdough or ciabatta bread
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts or walnuts
- 1/2 cup extra-virgin olive oil, divided
- 2 cloves garlic, peeled
- 8 ounces fresh mozzarella cheese, sliced
- 2 medium ripe tomatoes, sliced
- Salt and black pepper to taste
- Balsamic glaze for drizzling
Instructions
1. Prepare the Crust:
- Toast the bread slices under a broiler or in a toaster until golden and crisp, about 2-3 minutes per side.
- In a food processor, combine basil, Parmesan, pine nuts, garlic, and 1/4 cup olive oil. Pulse until smooth, adding more oil if needed to reach a spreadable consistency.
- Spread a generous layer of basil pesto onto each toasted bread slice.
- Top each tartine with slices of fresh mozzarella and tomato, seasoning lightly with salt and pepper.
- Drizzle with balsamic glaze and serve immediately.
Notes
You can customize the seasonings to taste.