Pesto and Prosciutto Garlic Bread with Mozzarella
Makes 8 as a nibble
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients
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
NUTRITION INFORMATION | ||
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| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 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. Step 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. Step 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. Tips
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Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
75 g butter, softened
2
2 cloves garlic, crushed
3
135 g pottle Mediterranean Basil Pesto Chunky Dip
4
1 bag uette
5
1 cup grated mozzarella cheese
6
5 slices prosciutto, each torn into 4 pieces
7
¼ cup basil leaves to serve
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