Hands On:

15 minutes

Total Time:

20 minutes

Serves:

Ingredients

1 cup fresh basil leaves, lightly packed
1 clove garlic
¼ cup Gustare Vita olive oil
Hy-Vee salt
Hy-Vee ground black pepper
1 loaves Hy-Vee frozen bread dough, thawed and baked according to pkg. directions
1 tbsp Gustare Vita olive oil
1 clove garlic, halved
4 tbsp Basil Pesto, divided
1 cup cherry tomatoes, halved, divided
8 slices Soiree fresh mozzarella cheese
Hy-Vee salt
Hy-Vee ground black pepper
Basil leaves, for garnish

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Preparation

Make Pesto: Place fresh basil and garlic in a food processor or blender. Cover and process until chopped, stopping to scrape down sides as needed. With processor running, slowly add olive oil. Process until well combined and season with salt and black pepper.

For Open-Face Sandwiches: Place oven racks 5-½ inches from heat. Preheat broiler to HIGH. Drizzle 4 (½-inch each) slices of baked bread with olive oil. Reserve remaining bread for another use.

Broil 2 to 3 minutes or until lightly toasted. Rub toasted slices of bread with sliced garlic cloves; discard cloves.

Spread each slice with 1 tablespoon pesto. Top each with ¼ cup cherry tomatoes, and 2 slices fresh mozzarella cheese. If desired, drizzle with additional olive oil and season with salt and black pepper. Top with fresh basil leaves, if desired.