13 Ingredients
  • 4 slices thick-cut sourdough bread
  • 1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices
  • 2 plum tomatoes, cut into thick slices
  • 1 cup fresh Basil Pesto, recipe follows
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1/2 cup pine nuts
  • 2 cups fresh basil leaves
  • 1 cup fresh Italian parsley leaves
  • 1/2 cup Parmesan or Romano
  • 2 garlic cloves
  • 1/4 teaspoon salt
  • 1/2 cup extra-virgin olive oil
Nutrition
297
15% daily value
16 servings
                                       
                                            low-​sugar, vegetarian
     

Fat

29% 19

Saturated

29% 6

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 3

Carbs

7% 20

Carbs (net)

- 19

Fiber

5% 1

Sugars

- 2

Sugars, added

- 0

Protein

24% 12

Cholesterol

8% 25

Sodium

18% 439

Calcium

22% 217

Magnesium

8% 34

Potassium

3% 144

Iron

12% 2

Zinc

15% 2

Phosphorus

27% 192

Vitamin A

9% 85

Vitamin C

7% 7

Thiamin (B1)

23% 0

Riboflavin (B2)

20% 0

Niacin (B3)

13% 2

Vitamin B6

6% 0

Folate equivalent (total)

18% 72

Folate (food)

- 32

Folic acid

- 23

Vitamin B12

29% 1

Vitamin D

35% 5

Vitamin E

12% 2

Vitamin K

69% 83

Sugar alcohols

- 0

Water

- 40
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