Perfect for a quick savory breakfast, stylish brunch, or appetizer.
Preparation time: 30 minutes
Cooking time: 10 minutes
Serves 1 to 2
2 tablespoons olive oil
2 tablespoons pesto, prepared or store-bought
2 slices mozzarella
1 head green ice lettuce, thinly sliced
15 cherry tomatoes, cut in half
3 tablespoons store-bought balsamic reduction
Thai basil, for garnish
1 Slice the baguette bread diagonally into 1⁄4-inch slices, then brush olive oil on top of the baguette.
2 Spread pesto on top of the baguette and add mozzarella slices on top. Melt the cheese using a toaster.
3 Top with sliced green ice lettuce and cherry tomatoes.
4 Drizzle the balsamic reduction on top, then garnish with Thai basil leaves as a finishing touch.
Recipe by Chef Thirdy Dolarte.
This recipe was originally published in the April-May 2017 issue of Breakfast Magazine.