Pesto Mozzarella Recipe

Toast pine nuts

In a small dry skillet over medium heat, toast the pine nuts, stirring frequently, until fragrant and lightly golden, 2–3 minutes. Transfer immediately to a plate to cool.

Blend pesto

In a food processor, combine cooled pine nuts, basil leaves, grated Parmesan, garlic clove, salt, and pepper. Pulse until coarsely chopped. With the processor running, stream in the olive oil until a smooth but slightly textured pesto forms. Taste and add lemon juice if using, and adjust salt/pepper. Scrape into a bowl and set aside.

Pour the cup of balsamic vinegar into a small saucepan with the brown sugar (or honey). Bring to a gentle simmer over medium-low heat. Reduce heat to maintain a steady gentle simmer and cook until reduced to about 1/4 cup and syrupy, about 12–18 minutes (time varies). Stir occasionally and watch closely so it doesn't burn. Remove from heat and let cool slightly — it will thicken more as it cools.

Prepare bread

Preheat oven to 425°F (220°C) or preheat a broiler. Arrange ciabatta slices on a baking sheet. Lightly brush each slice with olive oil on the cut side and toast in the oven until golden and crisp, about 6–8 minutes (or 1–2 minutes under a hot broiler — watch closely). Remove from oven.

Season tomatoes

While bread toasts, place tomato slices on a plate and sprinkle with the teaspoon of salt and cracked black pepper. Let sit 2–3 minutes to draw out extra flavor, then blot any excess moisture with a paper towel.

Assemble toasts

Spread about 1–1 1/2 tablespoons of pesto evenly over each toasted ciabatta slice. Top with overlapping slices of fresh mozzarella (about 2 oz per slice) and then 2–3 tomato slices per piece. If you want melted cheese, return assembled slices to the oven or under the broiler for 1–2 minutes until the mozzarella softens but does not fully run.

Garnish and serve

Drizzle each assembled toast with 1–2 teaspoons of the balsamic reduction. Garnish with fresh basil leaves. Serve immediately while the toast is warm and pesto is fresh.