Looking for a versatile, easy recipe that can be enjoyed for breakfast, lunch, dinner, and for party appetizers? Try this delicious Pesto Caprese Tartine recipe!
I’ve really loved developing recipes and doing food photography for Franzy Bakery this year. Yesterday, I shared a versatile, easy, yummy Creamy Avocado Pesto recipe that I created as the base for today’s recipe: deliciously addictive Pesto Caprese Tartines.
Pesto Caprese Tartines
I made these three times before finalizing the recipe and this is one dish that I think you are going to love to have for breakfast, lunch, dinner, and to serve as a party appetizer!
It really starts with selecting the right bread. This recipe is pretty versatile in that it can go with a crunchy crostini for a classic touch, or switch it up and add some nutritious oomph to it by choosing a nutrition-packed sliced bread, like this Franz Bakery Organic Twenty Four Grains and Seeds bread.
The ingredient list is similar to a classic Caprese salad – basil, tomatoes, fresh mozzarella cheese – but the creamy avocado pesto and bread base elevates this classic appetizer into a vibrant main course easily.
I love open-faced sandwiches because, quite frankly, I think they’re so much easier to eat than sandwiches that take two hands. With tartines, you can have a tartine in one hand, glass of wine or beer in the other!
And, because you’re having a full bread-plate of veggies, it’s like having a fork-less salad. Win-win!
Not to mention that you can drizzle some olive oil and balsamic vinegar over the sandwich for a fork-and-knife tartine if you’re feeling a little more sit-down civilized.
If you’re doing the balsamic drizzle on top option, these are fabulous when cut into appetizer bite sizes and served at parties. Trust me: your guests will LOVE this dish!
While I serve these tartines cold, you can also serve this dish heated, which allows the balsamic drizzle to caramelize the tomatoes and melt the cheese and it is oooohhhh soooo delicious as well. Just be sure not to leave them in the oven for too long; 5-7 minutes at 375 degrees is all you need!
- Creamy Avocado Pesto Get the recipe on the blog here
- 6 slices of Franz Bakery Twenty Four Grains and Seeds bread
- 8 oz mozzarella cheese sliced thinly
- About 1-1/2 cups grape tomatoes quartered
- Optional: balsamic vinegar sliced basil leaves for garnish
- Spread desired amount of avocado pesto on one side of each slice of bread.
- Top each slice with mozzarella cheese slices.
- Sprinkle each with a small handful of the quartered grape tomatoes.
- Salt and pepper to taste
- Optional: drizzle balsamic vinegar over each tartine and garnish with sliced basil leaves.