Calabrian Pesto Caprese Pull-Apart Bread

Ingredient Spotlight. Our Spicy Calabrian Pesto Infused Olive Oil blends basil, garlic, and the slow warmth of Calabrian chili, so the pesto tastes layered and lively rather than flat. A final drizzle of our Traditional 18-Year Dark Balsamic Vinegar — dense, glossy, and mellow-sweet — is the caprese finish that ties tomato and cheese together.

Ingredients

• Pesto: 3 cups packed fresh basil · 1 cup grated Parmesan · ½ cup Spicy Calabrian Pesto Infused Olive Oil · ¼ cup pine nuts · 2 Tbsp garlic, minced
• 1 loaf bakery Italian bread
• 4 heirloom tomatoes, sliced
• Fresh mozzarella, sliced
• 3 Tbsp Spicy Calabrian Pesto Infused Olive Oil
• Traditional 18-Year Dark Balsamic Vinegar, to finish
• Salt and pepper

Instructions

1. Heat the oven to 400°F. Add the basil, Parmesan, Calabrian Pesto oil, pine nuts, and garlic to a food processor and blend until smooth.
2. Cut deep slices into the loaf, stopping just before the bottom so it stays intact. Lay the tomato and mozzarella slices on a paper towel to shed excess moisture.
3. Spread pesto generously into each pocket, then tuck in a slice of tomato and mozzarella. Season with salt and pepper and brush the top with the remaining 3 Tbsp oil.
4. Set the loaf on a parchment-lined sheet pan and bake 15 minutes, until the cheese is melted and the crust is golden. Finish with a raw drizzle of the Traditional 18-Year balsamic and serve warm.

Chef's Notes

• Blotting the tomatoes and mozzarella keeps the bread from going soggy in the middle.
• Wrap the loaf loosely in foil for the first 8 minutes if your crust browns fast, then open it to crisp.

Make It Yours

• Trade the Traditional balsamic for our Sicilian Lemon White Balsamic Vinegar for a brighter, summery finish.

Allergens: contains gluten, dairy, and tree nuts.

The Calabrian Pesto oil is a shop favorite for exactly this — come taste it and imagine your own loaf.