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Super yummy mozzarella tomato bread with pesto
Basil pesto mozzarella bread
1 loaf bakery bread, uncut
1/2 pound fresh mozzarella cheese
2-3 tomatoes
2 tablespoons olive oil
Salt & pepper
1/4 cup jarred basil pesto
Fresh basil leaves (optional)
Preheat oven to 400°F
Put the bread on a sheetpan. Cut slices into the bread 3/4 of the way through- but not all the way. We’re making pockets to stuff. Cut slices every 1 1/2 to 2 inches.
Cut the mozzarella and tomatoes into slices and stuff 1 slice of cheese and tomato into each pocket. Brush the olive oil all over the top of the bread, sprinkle with salt and pepper to taste
Bake 10-15 until the cheese is melted and the bread is golden brown. Top with the pesto sauce and fresh basil.
#caprese #appetizers #stephgigliotti #capresebread