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The irresistible combination of creamy buffalo mozzarella, vibrant pistachio pesto, and tender artichoke hearts creates a truly memorable toast. This recipe transforms humble bread into a café-worthy dish perfect for a weekend brunch or a light dinner that feels indulgent yet nourishing.
Every time I make this, my kitchen fills with the heady aroma of basil and sizzling buttery artichokes. My friends still ask me for the pesto recipe long after our brunches.
Ingredients
- Artichokes: Fresh or store bought artichoke hearts are the star and bring a meaty texture. When buying fresh, look for firm tight leaves
- Butter: Gives richness and browns the artichoke hearts beautifully. Opt for unsalted butter so you control the seasoning
- Lemon juice: Brightens the flavors and cuts through the richness. Always use freshly squeezed for best results
- White wine: Adds a subtle acidity that enhances the artichoke. Use a dry white wine you enjoy drinking
- Bread: Choose a sturdy loaf like sourdough or rustic Italian to hold up to the toppings
- Buffalo mozzarella: Creamy and tangy cheese that melts slightly from the hot artichokes. Look for mozzarella packed in water for supreme creaminess
- Pesto: Basil brings fresh herbal notes Pistachios give a sweet crunch Olive oil smooths everything out Garlic provides a kick Parm cheese adds umami richness Salt and pepper round out the flavor. Buy whole fresh basil and good olive oil for a vibrant pesto
Step-by-Step Instructions
- Prepare the Artichokes:
- Use kitchen scissors to snip off the tough leaf tops. Take a peeler and shave off the green outer layer of the stems. Slice away the very end of the stem as well as the sharp top of the choke. Steam artichokes for about 25 minutes until tender enough that a leaf pulls off with no resistance. Remove artichokes from the steamer then set aside the outer leaves for snacking or dipping.
- Clean and Prepare the Hearts:
- Remove the fuzzy hairy part around the artichoke hearts. Slice each heart into quarters for even cooking and easy layering on toast.
- Sauté the Artichoke Hearts:
- Heat a large pan and add your butter. Wait until the butter is hot and foaming then add the quartered artichoke hearts. Cook on high heat so they caramelize. Give each side three to five minutes so a deep golden crust forms. Pour in a splash of white wine and let it sizzle away reducing flavor into the hearts. Finish by squeezing fresh lemon juice over the top then take the pan off the heat.
- Make the Pistachio Pesto:
- Combine basil leaves, olive oil, garlic cloves, grated parm cheese, salt, pepper, and pistachios in a food processor. Let it run until the mixture is creamy and nearly smooth but still has little flecks of nuts for texture. Taste and adjust seasoning or texture as needed.
- Toast the Bread:
- Drizzle olive oil on your bread slices then place them in a hot pan or grill. Toast for about two to three minutes on each side to build a crisp golden crust that stands up to the toppings.
- Assemble the Toast:
- Tear mozzarella into rustic pieces. Spread pistachio pesto generously on the warm toast. Arrange seared artichoke hearts over the pesto. Top everything with the torn mozzarella and finish with another quick squeeze of lemon juice.
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My all-time favorite part of this recipe is that first bite through the crisp toast with pistachio pesto oozing onto the plate. Making the pesto with my kids is a recurring memory as their laughter always means a few extra pistachios disappear before we are done. To this day I save the outer leaves for a dipping snack later.
Storage Tips
To keep your toasts fresh prepare all the components ahead but only assemble right before serving so the bread stays crisp. Leftover pesto will keep in the fridge in a tightly sealed jar for up to a week or can be frozen in an ice cube tray for easy use. Store any extra artichoke hearts covered in their cooking liquid to keep them moist and flavorful.
Ingredient Substitutions
If you cannot find buffalo mozzarella use burrata or a good fresh cow’s milk mozzarella for nearly the same creamy effect. Swap pistachios for pine nuts or almonds if needed. Store bought marinated artichoke hearts in oil work beautifully and add extra tang. Gluten free bread toasts up wonderfully if that fits your needs.
Serving Suggestions
This toast makes an impressive brunch plate with a simply dressed salad on the side. Slice into smaller portions for a party appetizer or serve two per person as a light supper. For a fancier presentation layer everything on a long griddled baguette and slice tableside.
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The result is a café-worthy toast you can create effortlessly at home for any occasion.
Frequently Asked Questions
- → Which type of bread works best for this toast?
A sturdy, crusty bread like sourdough or ciabatta holds up well when topped and toasted.
- → Can I use canned or jarred artichoke hearts?
Yes, drained and rinsed artichoke hearts are a convenient option if you don’t have fresh ones.
- → What’s special about pistachio pesto here?
Pistachios add a subtle sweetness and crunch, giving the pesto a unique depth compared to classic versions.
- → Does buffalo mozzarella make a big difference?
Buffalo mozzarella offers a rich, tangy creaminess that pairs perfectly with the fresh pesto and artichokes.
- → Can this toast be served warm or at room temperature?
It’s delicious either way—enjoy freshly toasted or let it cool for a lighter, refreshing bite.