Made with delicious home-made french baguette from dough made in the Zojirushi BB-HAQ10 bread maker and sun-dried tomato pesto.
You can buy sun-dried tomato pesto ready-made, but we make our own – it’s easy to do and we find it’s nicer than shop-bought!
AuthorHungry PandaCategoryVegDifficultyBeginnerScoop out sun-dried tomatoes from the jar and add to a food processor
Add a pinch of salt and black pepper
Whizz for a few seconds in the food processor
Add crushed garlic, basil leaves, add a little of the oil from the sun-dried tomatoes (or olive oil if you prefer)
Whizz until the pesto is a smooth paste. If needed, add more seasoning or oil.
Store in the cleaned sun-dried tomato jar in the fridge with a layer of olive oil on top.
Place french baguette/ciabatta pieces under a grill or in a panini/toasted sandwich maker to toast
While the bread is toasting, add the olive oil, the quarter piece of garlic, salt and pepper along with the tomatoes to heat through in a wok/frying pan. This is just to warm the tomatoes.
Once the tomatoes are cooked a little and warm, set aside and keep warm in tin foil
Remove the bread from the grill and rub the three quarters piece of garlic over the surface and put a teaspoon (or a teasoon and a half, depending on how big your bread slice is) of sun-dried tomato pesto on the piece of bread and spread evenly
Layer a piece of sliced mozzarella on top of the pesto and add several pieces of the warmed tomatoes on top
Sprinkle the fresh, chopped basil on top....then EAT!
Ingredients
The sun-dried tomato pesto will last for around a week in the fridge. It’s also delicious mixed through pasta with chunks of crumbly feta cheese.