Monday, December 6, 2010

Tomato and pesto toasted baguette nice and light for lunch


4 Roma tomatoes, sliced
1 cup (120g) grated cheddar
150g bocconcini, sliced
sea salt and cracked black pepper
1 baguette, cut into four and halved lengthwise


1½ cups basil leaves
½ cup (40g) grated parmesan
2 cloves garlic, crushed
2 tablespoons pine nuts, toasted
sea salt and cracked black pepper
⅓ cup (80ml) olive oil


To make the pesto, place the basil, parmesan, garlic, pine nuts, salt and pepper in a small food processor and process until combined. Stir in the oil. Set aside.
Preheat oven to 180°C (355ºF). Place the tomato, cheddar, bocconcini, salt and pepper on the baguette. Place on a baking tray and bake for 10 minutes or until the baguette is golden and the cheese is melted. Top with the pesto to serve


Post a Comment