INGREDIENTS
1 large loaf French bread from a local bakery
Pesto made with locally grown basil
2 cups shredded mozzarella
Locally grown tomatoes
INSTRUCTIONS
Preheat the oven to 425 °F.
Slice the French bread in half end to end to yield two long pieces.
Place the pieces on a parchment-lined baking sheet, cut sides up.
Place the baking sheet in the hot oven for 5 minutes to lightly toast the bread. (This helps prevent the bread from getting soggy once you add the pesto.)
Remove from the oven and top each side with as much pesto as you’d like and 1 cup mozzarella.
Add tomatoes and any additional toppings you would like.
Bake for an additional 8–12 minutes or until the cheese is melted and bubbly.
Remove from the oven; allow to cool for 3 minutes. Slice into 2 inch-wide pieces and serve hot.
The Dallas Farmers Market, established in 1941, is one of the largest farmers markets in the DFW area. For fresh, seasonal recipes, go to dallasfarmersmarket.org/ category/recipes/
