• 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.