INGREDIENTS
2 tbsp
extra virgin olive oil
2
heirloom tomatoes
4 cloves
garlic
1 serving
kosher salt and pepper
1 serving
pepper flakes
1/4 cup
basil pesto
4 slices
sourdough bread
2 tbsp
fig preserves
1 1/2 cups
mozzarella
1/4 cup
parmesan
1 cup
basil leaves
4 tbsp
butter