Caprese Stuffed Bread with Pesto

Caprese Stuffed Bread with Pesto

It’s time to upgrade your grilled cheese recipe with this caprese stuffed bread with pesto. A classic grilled cheese is simple and easy—basic white bread, butter, and a slice or two of American cheese. But we can do better than that! Caprese stuffed bread is a delicious appetizer that starts with a loaf of bakery bread cut Hasselback style, stuffed with juicy tomatoes, fresh mozzarella, and pesto.

 Anything that contains the word “Caprese” in the recipe title, I’m in. I love Caprese entrees and appetizers, and I love a hot right out of the pan grilled cheese. When the two are combined you get an intensely delicious combo that you won’t easily forget. Add some homemade (or store bought) pesto to the juicy tomatoes and melty, stretchy mozzarella for the perfect appetizer that’s as visually stunning as it is delicious. Bake until the bread is golden brown and the cheesy is gooey and melted. It’s incredible and you’re going to love it!

Products used: Pesto Olive Oil


Ingredients for the Pesto:
3 cups packed fresh basil leaves
1 cup grated Parmesan cheese
½ cup SOOC Pesto Olive Oil
¼ cup pine nuts
2 tablespoons garlic, minced
Ingredients for the Caprese Stuffed Bread:
Loaf of bakery style bread, such as Italian
4 heirloom tomatoes, sliced
Fresh mozzarella
3 tablespoons SOOC Pesto Olive Oil
Salt and pepper


1. Heat oven to 400 degrees. Dump basil, Parmesan, olive oil, pine nuts and garlic into your blender or food processor. Blend until smooth.

2. Cut slices into the bread but not all the way through. Cut the mozzarella and tomatoes into slices and place on a paper towel to absorb moisture.

3. Spread the basil pesto in between the sliced bread. Stuff 1 slice of tomato and mozzarella into each pocket. Sprinkle with salt, pepper, and olive oil.

4. Place bread on parchment lined baking sheet and bake 15 minutes until cheese is melted and the bread is golden brown. Serve immediately.