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Dairy
Easy
4-6 Servings
Allergens 
40 Minutes
Diets
1 large baguette
2 plum tomatoes
2 cloves garlic
8 ounces fresh mozzarella
1 tablespoon Tuscanini Olive Oil
1 teaspoon balsamic vinaigrette
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 box Beleaves Basil, shredded
pesto (recipe follows)
Tuscanini Balsamic Glaze, for drizzling
3/4 box Beleaves Basil
1/4 cup Tuscanini Olive Oil
1/4 cup grated Tuscanini Parmesan cheese
1 clove garlic
4 tablespoons pine nuts
2 teaspoons lemon juice
1 teaspoon kosher salt
1/4 teaspoon black pepper
Place all the ingredients for the pesto in a blender and blend until smooth.
Slice the baguette on an angle and drizzle with olive oil. Bake at 350 degrees for ten minutes per side. While the bread is still hot, rub a clove of garlic over the slices.
Scoop out and discard the seeds of the tomatoes. Slice the tomatoes into small cubes and place in a small bowl. Grate the second clove of garlic and mix with the tomatoes, balsamic vinegar, salt, and black pepper.
Spread about two teaspoons of pesto on each baguette slice and layer with a slice of fresh mozzarella cheese. Top with the tomato mixture. Drizzle with balsamic glaze and shredded basil.
Sponsored by Bowery
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