Caprese French Bread Pizza


Ever since I tasted my first heirloom tomato last summer, I’ve had this thing for caprese salads. Tomatoes + basil + mozzarella + olive oil and balsamic vinegar? Yes please.

I haven’t had a caprese salad since September, and have been wanting one for weeks. And finally, finally, we have some good tomatoes in our garden. Rejoice! I can make caprese salad again.

Are you still eating grocery store tomatoes year-round? Stop. Go to the Farmers’ Market and pick up an heirloom tomato or two. Actually, it doesn’t even have to be an heirloom. Just pick up a fresh tomato that comes from a nearby farm and was picked within the last 48 hours. Taste the complex, juicy flavors. Compare to the mealy bland tomatoes you picked up back in March at the grocery store. Taste the difference?

I’m sorry. I’ve just spoiled you on in-season tomatoes and you’ll never go back to raw tomatoes shipped from miles away in January again. (Really, I’m not sorry. You deserve the best in taste, and that is an in-season tomato).

So, back to these caprese salads. I had tomatoes. I had basil. I just needed the cheese.

Around the same time as our first heirloom tomato experience last year, we discovered the fresh mozzarella cheese at the local co-op. And by “fresh,” I mean it tastes like fresh milk splashed in a bucket on a sunny day at the farm.

When I was at the co-op on Saturday, I was devastated to discover that they were completely out of fresh mozzarella. I cried a little inside, and then stood in front of the cheese cooler for at least 10 minutes, peering at the various options, trying to reformulate our dinner plans.

And just like that, caprese salad was out, and “caprese” French bread pizza was in.

Because if you can’t have the real deal, there is no better substitute than crispy toasted French bread topped with creamy pesto, warm tomato slices and bubbly cheese.


Caprese French Bread Pizza


  • 1 French baguette, sliced in half length-wise
  • 3-4 medium tomatoes, thinly sliced
  • 3/4 cup classic pesto
  • 2-3 ounces Parmesan cheese


  1. Slice the baguette into 4- or 5-inch sections.
  2. Spread the cut sides of the baguette with pesto. Top with a single layer of tomato slices.
  3. Shave the Parmesan with a vegetable peeler, and place a few slices of cheese on top of each piece of baguette.
  4. Place under the broiler for 5-10 minutes, or until the cheese is bubbly and beginning to brown.
  5. Cool for 5-10 minutes, and serve with a side salad.



  1. says

    love this πŸ™‚ we are SWIMMING in tomatoes right now (finally!) so any tomato recipes are welcome around here πŸ™‚

    i’ll be trying to can tomatoes for the first time soon! so excited.

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