- 1 loaf unsliced sourdough bread
- 1 cup basil pesto
- 4 Heirloom tomatoes
- 12 slices fresh mozzarella
- ¼ cup fresh basil, chopped
- Drizzle balsamic glaze
Cut four thin slices from the loaf of bread. Toast or grill the bread. Smear the bread evenly with pesto and place on an oven-safe tray.
Next shingle the tomatoes and mozzarella on top of the pesto and season with salt and pepper.
Place the tray in a preheated oven (375°). Allow to cook until the cheese is melted and the tomatoes are warm.
Remove from the oven, drizzle with balsamic glaze and sprinkle with chopped fresh basil.