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!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 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 to matoes sliced
- 1/3 cup fresh basil chiffonade
- Sea salt & black pepper to taste
- 1/2 cup pecans chopped
- 1 garlic clove minced
- 2 cups arugula leaves packed
- 1/2 cup Parmesan cheese freshly grated
- Kosher salt
- 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. 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.
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.
Calories: 630kcal | Carbohydrates: 26g | Protein: 20g | Fat: 49g | Saturated Fat: 21g | Cholesterol: 91mg | Sodium: 884mg | Potassium: 178mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1150IU | Vitamin C: 2.3mg | Calcium: 449mg | Iron: 2.1mg