Preparation10 minsCook Time15 minsTotal Time 25 mins
1 loaf french baguette, cut horizontally
1/2 cup salted butter, softened
6 garlic cloves, minced
12 ounces mozzarella, sliced
1/2 cup arugula pesto
1/4 cup balsamic vinegar
2-3 tomatoes, sliced
1/3 cup fresh basil, chiffonade
Sea salt & black pepper, to taste
1/2 cup chopped pecans
1 garlic clove, minced
2 cups packed arugula leaves
1/2 cup Parmesan cheese, freshly grated
1/3 cup extra-virgin olive oil
Preheat oven to 400 degrees F. Place both halves of the baguette on a large baking sheet, cut sides up.
In a medium bowl, stir together softened butter and garlic. Spread evenly on bread halves. Completely cover the top of the bread with slices of mozzarella cheese. Bake for 12-15 minutes or until the cheese is melted, turning the broiler on high for final 2 minutes to brown the cheese slightly.
While the bread is in the oven, make the pesto.
After removing the bread from the oven, top with desired amount of pesto, then layer on tomato slices. Season with salt and pepper to taste and add the fresh basil. Drizzle with balsamic vinegar, slice, and serve.
In a food processor, combine the pecans, garlic, arugula, cheese, and 1 teaspoon of salt; pulse to blend.
With the machine running, drizzle in the olive oil in a slow, steady stream and blend until smooth; scrape down the sides of the bowl as needed. Taste and adjust salt as desired.
Amount Per Serving
Calories1342kcalCalories from fat 986
% Daily Value
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: