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.
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.
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.
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.
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.
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