Four Portions, Baked Baguette, Tomato, Bocconcini, Pesto Garlic Recipe

prepare and slice baguette

Preheat oven to 200°C (400°F). Using a serrated knife, slice the baguette diagonally into 8–10 slices about 1–1.25 cm (1/2 inch) thick so you have four portions (2–3 slices per portion). Arrange slices in a single layer on a baking sheet lined with parchment.

make garlic butter

In a small bowl, combine the softened butter, minced garlic, olive oil, coarse sea salt, and black pepper. Stir until smooth and well blended.

Spread about 1/2 to 3/4 tablespoon of the garlic butter evenly onto each baguette slice (use all the mixture across the slices). Reserve any small amount left on the spreader to flavor the crusts.

Place the prepared slices in the preheated oven and bake for 6–8 minutes, or until the edges are golden and the tops are just crisp. For extra color, switch to broil for 30–60 seconds—watch closely to prevent burning. Remove from oven and let cool slightly on the sheet.

While the baguette toasts, whisk together the basil pesto, extra-virgin olive oil, and lemon juice in a small bowl until pourable but still thick. Taste and adjust lemon or oil to balance consistency so it can be drizzled.

Lightly spoon or drizzle about 1/2 teaspoon of pesto mixture over each warm baguette slice (reserve remaining for serving). The warmth helps release aroma without making the pesto oily.

Slice tomatoes thinly and pat dry with paper towel to remove excess moisture. Halve the bocconcini and gently press between paper towel to remove excess whey so they don't make the bread soggy.

On each pesto-drizzled baguette slice, place one or two tomato slices (depending on size) and a half or whole bocconcini piece so toppings are distributed evenly among four portions.

Tuck small fresh basil leaves between the tomato and bocconcini or place them atop for freshness. Sprinkle each slice with a pinch of flaky sea salt and a light grind of cracked black pepper.

If using, drizzle a small amount (about 1/4 teaspoon) of balsamic glaze over each portion for a sweet tang.

Arrange 2–3 topped baguette slices per serving on a platter. If desired, warm briefly (1–2 minutes) in the oven to meld toppings—do not overheat or cheese will become rubbery.

Sprinkle with a pinch of chili flakes if using. Serve immediately so baguette remains crisp. Offer remaining pesto on the side for extra drizzle.