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
Directions
Scoop 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!