This Pesto Caprese Baguette is a burst of fresh flavors! I made my pesto without Parmesan, but in the classic Pesto Genovese, grated Parmesan is traditionally used. Paired with creamy mozzarella and juicy tomatoes layered alternately on a classic baguette (or try ciabatta for a twist!), it's perfect for a quick lunch or appetizer.
Make the Pesto:
In a mortar and pestle (or food processor), crush the garlic and a pinch of salt into a paste.
Add basil leaves and grind until broken down. Toss in the pine nuts (or walnuts) and crush until a coarse paste forms.
Gradually mix in olive oil until smooth. (I skipped Parmesan here, but it's a classic addition for Pesto Genovese!) Taste and adjust salt.
Prep the Bread:
Slice the baguette in half lengthwise. Spread a generous layer of pesto on both halves.
Assemble:
Layer the mozzarella and tomato slices alternately over the pesto. Sprinkle with salt and freshly ground black pepper.
Bake:
Preheat your oven to 200°C (400°F).
Place the prepared baguette on a baking sheet and bake for 7-10 minutes, until the cheese is melted and slightly golden.
Finish:
Drizzle with a little olive oil or balsamic glaze for extra flavor (optional). Cut into pieces and enjoy immediately!