Baguette with mozzarella and pesto
6 servings
25 minutes
Food blogger and participant of the MasterChef project Olga Slutskaya shared the recipe for this simple snack with wine with us.
Calories673.9kcal
Proteins16.1grams
Fats56.2grams
Carbohydrates32.2grams
French baguette
1
pc
Mozzarella cheese
300
g
Green basil
1
bunch
Herbes de Provence
to taste
Olive oil
200
ml
Parsley
1
bunch
Cilantro
1
bunch
Pine nuts
100
g
Garlic
2
clove
Salt
to taste
1
Make diagonal cuts along the length of the baguette. Cut the mozzarella into small pieces.
- French baguette: 1 piece
- Mozzarella cheese: 300 g
2
Insert mozzarella and a basil leaf into each cut.
- Mozzarella cheese: 300 g
- Green basil: 1 bunch
3
Sprinkle with Provencal herbs and salt, drizzle with olive oil, and send to a convection oven preheated to 180 degrees for 10 minutes. The cheese should melt and the bread should brown.
- Herbes de Provence: to taste
- Salt: to taste
- Olive oil: 200 ml
4
Blend parsley, cilantro, garlic, and pine nuts with olive oil and salt to taste. Serve with hot baguette.
- Parsley: 1 bunch
- Cilantro: 1 bunch
- Garlic: 2 cloves
- Pine nuts: 100 g
- Olive oil: 200 ml
- Salt: to taste
