Artichoke Heart, Pesto and Mozzarella Toast

This twist on toast has crispy artichoke hearts, pistachio pesto, and mozzarella!

This Artichoke Heart, Pesto and Mozzarella Toast is a rich, stacked toast that brings together creamy, nutty, and tangy flavors. Toasted sourdough bread is layered with tender marinated artichoke hearts and silky slices of buffalo mozzarella, then topped with a generous swirl of vibrant pistachio pesto. The combination is earthy, bright, and indulgent all at once.

This toast offers a satisfying contrast of textures—from the crunch of the bread to the creaminess of the cheese and the smooth, nutty pesto. The pistachios add a subtle sweetness and depth, while the artichokes lend a briny, savory note that ties everything together. It’s a refined yet approachable dish, perfect for a light meal or a shareable appetizer.

Check out some of my other recipes using artichokes here! I also have a full collection of toasts

• Toasts/Flatbreads

Artichoke Heart, Pesto and Mozzarella Toast

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Ingredients

• ▢ artichokes (I made 4 so I had extra, but you can make 1 per toast, or use with leftover artichokes (you could also use store bought)
• ▢ 3 tbsp butter
• ▢ Juice from 1/2 a lemon
• ▢ Splash of white wine
• ▢ Bread of choice
• ▢ Buffalo mozzarella

The pesto:

• ▢ 3/4 cup basil leaves
• ▢ 3/4 cup Olive oil
• ▢ 2 garlic cloves
• ▢ 1/2 cup parm cheese
• ▢ salt/pepper
• ▢ 1/4 cup pistachios

Instructions 

• Use kitchen scissors to snip the tops off the tough leaves and use a peeler to shave the green part of the stems. Slice the end of the stem and the top of the choke. Steam for about 25 min or until tender. Test tenderness by pulling a leaf off and if it comes off easily, they’re ready. Remove from pot and remove the leaves (set aside for dipping into sauce later). Remove the hairy part around the heart.
• Once you have the hearts, Slice them into quarters.
• Add butter to a pan and let it get hot. Add hearts and cook on high heat until browned, about 3-5 min per side.
• Add in splash of white wine and let it cook down. Drizzle of a squeeze of lemon juice and remove from heat.
• In a food processor, combine the pesto ingredients. Blend until smooth. Adjust to taste.
• Coat bread in olive oil and cook for 2-3 min per side. Break mozzarella into chunks. Spread pesto on toast and add sliced artichokes hearts and mozzarella. Top with another squeeze of lemon. Enjoy!

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