This caprese baguette is a perfect combination of melted mozzarella, fresh tomatoes and green pesto, which together make a gloriously gooey stuffed bread. It is quick and easy to make, and works as the perfect side for pasta dishes, barbecues or a good salad.
The bread is cut into deep slits, and each slit is filled with pesto, mozzarella and slices of tomato. As the bread bakes, the cheese melts and turns lightly golden, giving a lovely crisp crust and a soft, melting centre.
Serve the bread warm, so the cheese stays soft and melted. This makes the bread all the better and lets every flavour come into its own. It is a simple but incredibly tasty bread that will quickly become a favourite at the dinner table.
Whether you need a quick snack, a tasty side for your pasta or something extra for the barbecue menu, this caprese baguette is a sure hit.
Caprese baguette with tomato, mozzarella and pesto
Ingredients
- 1 baguette
- 1-2 balls of fresh mozzarella
- 1-2 large tomatoes
- 50-100 ml green pesto – click here for the recipe
- Fresh basil leaves
- A little grated parmesan, optional
Method
- Slice the mozzarella and the tomatoes.If the loaf is quite flat, I would recommend starting with one ball of mozzarella and one tomato – and cutting the slices in half. That way they are easier to fit into the bread.
- Cut deep slits in the bread. If the bread is very firm, you may find it easier to cut wedge-shaped notches into the bread instead – see the video above the recipe.
- Spread pesto in all the slits, then fill each slit with tomato, mozzarella and fresh basil.Grate a little parmesan over the top, if you like.
- Bake the baguette in a preheated conventional oven (top and bottom heat) at 200°C for about 12-14 minutes – or until the bread is baked as directed on the packet and the cheese is melted and lightly golden.
- Serve the bread warm.
Nutrition
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