Pesto Garlic Bread with Arugula and Fresh Mozzarella

All day long I’ve been trying to figure out what to do with the ciabatta rolls I bought yesterday. Originally I intended to make walnut burgers and use ciabatta rolls as the bun. Instead Sis and I went out to eat last night.

There are no meats in her fridge or freezer that I thought would go well with a ciabatta roll. I thought the corner store would sell deli meat, but the best I could find in their refrigerated case was meatless taco “meat.” Yum.

After two glasses of wine a genius idea popped into my head: garlic bread. Even better: cheesy garlic bread (there was fresh mozzarella in the fridge that was calling my name). Because I didn’t want to slather the ciabatta roll with butter, I decided pesto would be the perfect substitute. And thus my invention was born:

Pesto garlic bread with arugula and fresh mozzarella. No garlic required! (It’s in the pesto already.)


  • ciabatta roll(s)
  • Pesto sauce (I used Trader Joe’s)
  • garlic salt or powder
  • Fresh mozzarella cheese
  • chopped fresh arugula
  • parmesan cheese


  1. Split ciabatta roll(s) in half and slather with pesto. Season with garlic salt or powder.
  2. Top with sliced fresh mozzarella cheese, arugula, and grated parmesan cheese.
  3. Broil for 5 minutes or until mozzarella melts and parmesan cheese begins to brown.

Recipe rating: 

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