I had some pesto left over, so I made this tasty sandwich of
ciabatta
pesto
tomatoes
and mozzarella
, toasted under the broiler.
(A pesto reminder:
2 cups loosely packed arugula
2 tablespoons capers
1 small clove garlic
2 tablespoons pine nuts
salt
1/4 cup extra virgin olive oil
In a food processor, combine the arugula, capers, garlic, and pine nuts with a little salt. Turn the machine on and stream the olive oil in until well blended. Check the seasoning, then spread onto a ciabatta slice.)
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