Makes 12 servings

  • 2 cloves garlic, finely chopped
  • 2 scallions, chopped
  • 1½ lbs fresh tomatoes, chopped
  • ⅓ cup pesto
  • ¼ cup of your best olive oil
  • 8 oz fresh mozarella, cut into cubes
  • 1 grilled chicken breast, cut into cubes (optional)
  • one 15" loaf unsliced Italian bread

Special equipment



Mix together all ingredients except the bread. While the flavours mingle, halve your bread lengthwise. Toast under the broiler.

Stir the toppings once again and spoon on top of the toast, making sure to include the lucious juices. Slice each half loaf into approximately 6 even portions and serve forth.


We’ve been serving this dish for years and never measure the ingredients , but we’ve been asked to document the recipe. It won’t hurt if you have fewer tomatoes, or more pesto, or sub in some sweet red or green peppers. Add some cilantro, or maybe some Italian parsley. It’s not a recipe of precise measurement and planning; it’s a recipe of availability and spontaneity.