Italian Pesto Sliders
Brooklyn Bred potato buns with pesto, sun-dried tomatoes, toasted pine nuts, mozzarella, and Parmigiano.
"Now that’s Italian — fresh pesto, sun dried tomatoes, and gooey mozzarella on warm Brooklyn Bred buns!" - Alexia
Ingredients
- Brooklyn Bred Potato Bistro Buns
- Alexia’s homemade pesto (see recipe below) or store-bought pesto
- Sun dried tomatoes packed in olive oil (julienned)
- Toasted pine nuts (toasted in non-stick pan until golden brown)
- Shaved Parmigiano Reggiano cheese
- Fresh buffalo mozzarella (sliced)
- Fresh basil leaves
- Extra virgin olive oil (for drizzling)
- Cracked black pepper (to taste)
Instructions
Toast the Buns
Drizzle the Brooklyn Bred Potato Bistro Buns with extra virgin olive oil and season lightly with cracked black pepper. Bake for about 5 minutes until golden brown and slightly crispy.
Assemble the Sliders
Spread a layer of pesto on one half of each bun. Add julienned sun dried tomatoes, a sprinkle of toasted pine nuts, and a slice of fresh buffalo mozzarella.
Finish the Top Bun
On the other half of the bun, add shaved Parmigiano Reggiano cheese, drizzle with extra virgin olive oil, and place a fresh basil leaf on top.
Serve and Enjoy
Close the slider with the top bun and press gently. Serve warm or at room temperature — perfect for any Italian-style gathering!
Make Alexia’s Pesto (Optional)
In a food processor, combine 3 cups fresh basil (packed), 1 cup fresh parsley, 3 cloves garlic, 1/2 cup extra virgin olive oil, 1/2 cup Pecorino Romano cheese, 1/4 cup Parmigiano Reggiano cheese, 1 teaspoon sea salt, cracked black pepper to taste, and 1/4 cup pine nuts. Pulse until blended into a smooth pesto.