- 4 slices crusty bread
- Stonewall Kitchen Basil Pesto Aioli
- 2-4 plum tomatoes, thinly sliced
- 1/4 cup grated mozzarella cheese
- Parsley, chopped for garnish
- Spread Basil Pesto Aioli over each piece of crusty bread.
- Top with tomatoes and sprinkle with mozzarella cheese. Season with pepper.
- Place bread on a baking sheet and heat under a broiler until the cheese has melted.
- Sprinkle with parsley and serve.