The Godmother Recipe

Toast the pine nuts (or walnuts) in a small dry skillet over medium heat, shaking the pan, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate to cool.

In a small food processor or blender, combine the basil leaves, cooled toasted nuts, grated Parmesan, garlic clove, lemon juice, salt, and black pepper. Pulse to begin chopping.

With the processor running, slowly stream in 1 tablespoon extra-virgin olive oil until the mixture comes together but remains slightly textured. Stop and scrape down the bowl as needed. Taste and adjust seasoning with a pinch more salt or lemon if desired. Set the pesto aside.

Prep bread and tomatoes

Preheat the oven broiler (or set a cast-iron skillet over medium-high heat). Lightly brush both sides of each sourdough slice with 1 tablespoon extra-virgin olive oil (you can use a pastry brush or drizzle and rub with your fingers). Arrange slices on a baking sheet if broiling or keep near the hot skillet.

Toast the bread

Broil the sourdough slices 3–5 inches from the heat for 1.5–3 minutes per side until golden and crisp, watching carefully to avoid burning. If using a skillet, toast 1–2 minutes per side until golden and slightly charred. Remove and let cool slightly.

Season tomatoes

While the bread toasts, arrange the tomato slices on a plate and sprinkle with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Let sit for 2–3 minutes to draw out a little juice (this concentrates flavor). Pat any excess liquid with paper towel if very wet.

Assemble open-faced sandwiches

Spread about 1 tablespoon of the house-made pesto over each toasted sourdough slice. Top each with a layer of tomato slices (about 3–4 slices per piece, overlapping slightly). Add fresh mozzarella slices on top of the tomatoes (roughly 1–1.25 oz per slice of bread).

Finish and serve

Drizzle balsamic glaze evenly over each assembled piece (about 1/2 tablespoon per slice, totaling ~3 tablespoons for all). If desired, finish with a light drizzle of extra-virgin olive oil. Serve immediately while bread is still crisp so textures contrast — the warm, toasty sourdough, cool mozzarella, bright pesto, and sweet-tangy balsamic create The Godmother.