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Roasted Watercress Caprese

Packed with flavor and protein, this easy vegetarian recipe will leave your taste buds wanting more!

INGREDIENTS
Ingredients:
  • 1 cup watercress
  • 2 tomatoes, sliced
  • 4-6 cloves garlic, left in skin and smashed
  • 4 slices sourdough bread
  • fresh mozzarella
  • 1/4 cup basil pesto (or substitute our arugula pesto)
  • 1/4 cup grated parmesan
  • 2 tablespoons extra virgin olive oil
  • kosher salt and black pepper
  • red pepper flakes
DIRECTIONS
  1. Preheat oven to 425° F.
  2. Arrange the tomato slices on a parchment-lined baking sheet. Scatter the smashed garlic cloves around the tomatoes. Drizzle everything with olive oil and season with salt pepper, and chili flakes. Bake 15-20 minutes.
  3. Remove the garlic from the pan and pop the cloves out of the skin. Mash the cloves with a fork into a paste. Mix the roasted garlic with the basil pesto.
  4. Brush the outside of each slice of bread with butter. On the inside of half of the slices of bread, spread with the basil pesto. Evenly layer the cheeses, the tomatoes, the watercress, and the remaining cheese. Add the top piece of bread.
  5. Melt 1-2 tablespoons butter in a large skillet over medium heat. Place the sandwiches in the skillet and cook until golden on each side, about 3-5 minutes per side. EAT and ENJOY!
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