Pesto Tomato Carpaccio

Thinly sliced heirloom tomatoes layered with creamy mozzarella, fresh basil, and vibrant pesto for a light, refreshing take on classic carpaccio.

Cook Time: 10 minutes

Servings: 4 people 

Ingredients:

• 3 large heirloom tomatoes, thinly sliced
• 8 oz fresh mozzarella, torn or sliced
• ½ cup Besto pesto
  
• 2 tbsp extra virgin olive oil
• 1 tsp flaky sea salt
• ½ tsp freshly cracked black pepper
  
• 1 tbsp balsamic glaze (optional, for finishing)

Directions:     

1. Slice the tomatoes: Thinly slice the heirloom tomatoes (about ⅛-inch thick) and arrange them in a single, slightly overlapping layer on a large serving platter.
2. Add the mozzarella: Tear or slice the fresh mozzarella and evenly distribute it over the tomatoes.
3. Dress the dish: Drizzle the extra virgin olive oil evenly over the tomatoes and mozzarella. Season with the flaky sea salt and freshly cracked black pepper.
4. Add the pesto: Spoon or drizzle the Besto pesto evenly over the top of the dish.
5. Finish (optional): Drizzle with balsamic glaze for a touch of sweetness and extra depth of flavor.
6. Serve: Serve immediately with toasted sourdough, focaccia, or crusty bread for scooping. Enjoy!