Recipes / Pesto and roasted tomato baguette
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THE pazapah RECIPE NOTEBOOK MADE FOR SHARING
Pesto and roasted tomato baguette
Toasted bread with pesto, roasted tomatoes, mozzarella and ham.
Approximate timing; adjust to your equipment.
Choose your servings, tick off your ingredients and let’s get cooking.
Some quantities or timings are approximate. See the notes below.
Ingredients
Adjusting the quantities
Quantities follow your selection. Adjust the dish size and cooking when making a much larger or smaller batch.
0 of 6 ingredients ticked
Step 1
Split the half baguette lengthways, drizzle both cut sides with oil and toast in the oven for 5 minutes.
Step 2
Blend basil, pine nuts, 1 garlic clove, 50 g parmesan, salt, pepper and olive oil into a smooth pesto, adding oil if needed.
Step 3
Toss the tomatoes with oil, salt, pepper and fresh thyme in a dish. Roast for 20 minutes at 180°C.
Step 4
Spread pesto over both sides of the bread. Layer tomatoes and mozzarella on one half and ham on the other. Close and cut in half.
Time to share!
Based on the listed ingredients; possible traces are not included. Check product labels. The absence of an icon does not mean a recipe is allergen-free.
The original recipe
Adjust the pesto oil for an easy-to-spread texture. The garlic and Parmesan quantities are a guide.
