Baked Caprese Baguettes

Baked Caprese
​Baguettes

Prep Time: 15 Min
Cook Time: 8 - 10 Min

Yields: 2 Sammies

What You Need

• 235g Heat & Serve Baguette
• A Ball of Pizza Mozzarella
• 2 Fresh Vine Tomatoes
• Pickled Hot Peppers
• Balsamic Reduction

PESTO

• 1/4 C + 1 Tbsp. Pine Nuts
• 5 - 6 Roasted & Salted Cashews
• 1/4 C + EVOO
• 1 Large Clove Garlic, smashed
• 28g Fresh Basil
• 1/4 C Fresh Parsley
• 1/2 Lemon +, Juice
• 1/3 C Grana Padano, chopped or shredded
• 1/4 Tsp. + Himalayan Salt
• A Pinch Cracked Pepper & Red Pepper Flakes

Directions

• PESTO - Start by toasting your pine nuts in a small, dry skillet set to about medium Keep a watchful eye and stir / toss them in the skillet once it's warmed up until they're nice and golden, but not burnt. A couple dark ones are ok! Remove the skillet from the heat and transfer the nuts to a small vortex blender. Add everything else listed for the pesto and blend until combined. Add more EVOO if needed for emulsification, and more lemon / salt for taste if you'd like. Set aside.​

​

• Warm up the baguette according to package directions. Typically, they're between 400 and 425 for 5 - 8 minutes. Once heated, remove the baguette and cut it in to two, equal sized sandwich baguettes. Cut them open and spread a generous helping of pesto on both sides. Lay some tomato slices on the bottom of each and season the toms with salt & pepper. Lay a few slices of pizza mozzarella on the tomatoes and place both the bottoms of the sammies on a parchment lined baking sheet. Set the oven to broil and return them to the oven until the cheese is nice and melty.
• To assemble, simply slap on some delicious pickled hot peppers followed by a drizzle of balsamic reduction, and press the top on. I rolled the sammies in parchment and sliced them to keep them together, but that's not a necessity. Slice them in half and serve em' up! ENJOY!

HAPPY VEG