The best caprese bread!

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.

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