
Pesto Extra Virgin Olive Oil
Mozzarella, sliced
Slow Roasted Cherry Tomatoes
Fresh basil leaves
Sourdough bread
Directions:
In a pan over medium heat, drizzle Pesto Extra Virgin Olive Oil. Toast your bread on one side until golden brown. Add another drizzle of your oil and flip to let the other side toast. While the other side is browning, layer on fresh mozzarella slices until melted. Remove from pan and add the fresh basil. Top with your prepped Slow Roasted Cherry Tomatoes.