Ingredients
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1 Simply Enjoy rustic olive loaf
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4 tablespoons sun-dried tomato pesto
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4 oz. fresh mozzarella cheese
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2 tablespoons chopped fresh parsley
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2 cups baby arugula
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1 tablespoon olive oil
Steps
1
Preheat oven to low broil and set rack in oven to second highest setting.
2
Cut the olive loaf in half width wise to yield two 1-inch thick pieces.
3
Lay the olive loaf halves cut side up on a baking sheet. Spread 2 tablespoons of the prepared sundried tomato pesto on each half. Thinly slice the fresh mozzarella cheese and place on top of the pesto. Sprinkle with fresh parsley.
4
Broil the bread and cheese until cheese is melted and lightly browned; about 4 minutes.
5
Remove from the oven. Toss the arugula and olive oil together and layer over the top of broiled bread and cheese. Cut each half into 6 wedges. Serve immediately.
