Caprese & Pesto Ciabatta

Ingredients · 2 servings

• 220 gCiabatta, split lengthwise
• 125 gFresh mozzarella, drained and sliced
• 180 gTomato, sliced
• 40 gBasil pesto
• 20 gArugula, washed and dried
• 2 tspOlive oil
• 2 pinchSalt
• 1 pinchBlack pepper, freshly ground

Equipment

stovetop, knife, cutting board, measuring spoon, skillet, tongs, plate, spoon

Instructions

1. 1
   Gather ingredients

   Gather ciabatta, mozzarella, tomato, pesto, arugula, olive oil, salt, pepper, a knife, board, spoon, skillet, tongs, and plate. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Toast ciabatta

   Heat a skillet over medium heat, brush the cut ciabatta with olive oil, and toast cut side down until crisp and lightly golden. · 4 min

   What to look for: The cut side is golden with crisp edges.

3. 3
   Slice and season

   Slice the mozzarella and tomato, then season the tomato with salt and black pepper so the juices brighten without soaking the bread. · 5 min

   What to look for: The tomato looks glossy and the mozzarella slices are even.

4. 4
   Build ciabatta

   Spread pesto over the toasted ciabatta, layer tomato, mozzarella, and arugula, then close the loaf with gentle pressure. · 4 min

   What to look for: The filling is evenly layered and the pesto reaches the edges.

5. 5
   Serve warm

   Cut the ciabatta into 2 portions and serve while the crust is crisp and the mozzarella is still cool and milky. · 2 min

   What to look for: Each portion shows clean layers of bread, pesto, tomato, mozzarella, and arugula.