• 75 g butter, softened
  • 2 cloves garlic, crushed
  • 135 g pottle Mediterranean Basil Pesto Chunky Dip
  • 1 baguette
  • 1 cup grated mozzarella cheese
  • 5 slices prosciutto, each torn into 4 pieces
  • ¼ cup basil leaves to serve
  1. Preheat the oven to 180°C fan assisted. Place the butter, garlic and 3 Tbsp of the Mediterranean Basil Pesto into a small bowl and mix until combined. Using a bread knife, slice the bread at about 1½ cm intervals without cutting all the way through.
  2. Spread the mixture onto one side of the bread slices, then poke in a little grated mozzarella and a piece of prosciutto into each slit. Spread any extra butter pesto mixture over the top of the bread. Wrap the bread in foil.
  3. Bake in the preheated oven for 10 mins. Partially unwrap the foil to expose the top of the bread. Bake for a further 10 minutes until the cheese has melted, the prosciutto is crispy and the bread is hot and golden. Dollop bread slices with extra Mediterranean Basil Pesto and garnish with basil leaves. Serve hot.

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