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Pesto Bruschetta with Fresh Mozzarella & Balsamic Syrup

Scale

Ingredients

Balsamic Syrup

Pesto

Bread

Instructions

Balsamic Syrup

  1. In a small saucepan, bring the balsamic vinegar, sugar, and honey to a boil. Reduce to a simmer and cook down for about 20 minutes (see Kayla’s notes).

Pesto

  1. In a small sauté pan, toast the pine nuts on low heat for about 5 minutes (see Kayla’s notes). Meanwhile, combine the basil, mint, parsley, Parmesan cheese, garlic, lemon juice, lemon zest, honey, and salt in a food processor. When the pine nuts have cooled, add those in as well. Pulse the mixture until all of the ingredients are finely chopped. Slowly drizzle the olive oil into the food processor as it runs. Process until the pesto is fully incorporated and smooth.

Bread

  1. Cut the baguette into thick slices. Heat some olive oil over medium-high heat on a griddle or in a sauté pan, just enough to coat the bottom. Cook the bread until golden brown on each side (about 3 minutes per side).

To Serve

  1. Spread the pesto onto the toasted bread. Slice the mozzarella cheese and place one or two slices on each piece of bread. Season the cheese with salt. Drizzle with the balsamic syrup.

Notes

Nutrition