One of the things I like most about this is that I can eat a couple of pieces and not worry about the carb count - Two small pieces of this bread don't amount to many carbs. Good if you are watching your blood sugar.
It is so easy to make. All I did was rub garlic on the toasted bread, spread pesto sauce on the bread and topped with the fresh mozzarella. I put the bread under the broiler to melt the cheese and served. Following is the pesto recipe I used - courtesy Food Network.
5 big handfuls basil leaves (about 2 hefty bunches)
1/2 cup pine nuts or 3/4 cup walnuts
1/2 cup fresh grated Parmesan or Pecorino cheese
Juice of 1 small lemon
2 cloves garlic, peeled
About 20 grinds freshly ground black pepper
3/4 cup extra-virgin olive oil
Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
Enjoy!! Talk to you soon!!