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Caprese Garlic Bread with Arugula Pesto

Whether you pair it with your favorite pasta dish or call it dinner by itself, this Caprese Garlic Bread with Arugula Pesto will please the palate of any lover of Italian cuisine!

Serves 4-6 servings     adjust servings

Preparation 10 mins Cook Time 15 mins Total 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

Arugula Pesto

  • 1/2 cup chopped pecans
  • 1 garlic clove, minced
  • 2 cups packed arugula leaves
  • 1/2 cup Parmesan cheese, freshly grated
  • Kosher salt
  • 1/3 cup extra-virgin olive oil


  1. Preheat oven to 400 degrees F. Place both halves of the baguette on a large baking sheet, cut sides up.
  2. 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.
  3. While the bread is in the oven, make the pesto.
  4. 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.

Arugula Pesto

  1. In a food processor, combine the pecans, garlic, arugula, cheese, and 1 teaspoon of salt; pulse to blend.
  2. 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.


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