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Caprese Flute med Mozzarella, Tomat og Pesto – Nem Opskrift
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Caprese baguette with tomato, mozzarella and pesto

Recipe for delicious stuffed baguettes with tomato, pesto and mozzarella.
The amount of filling depends a little on the height of the bread.
Course Bread, Side dish, Starter
Cuisine Italian
Nøgleord Baguette, Barbecue side, Caprese
Total Time 20 minutes
Servings 4 people
Calories 316kcal

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

Instructions

  • 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

Calories: 316kcal | Carbohydrates: 38g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 674mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 711IU | Vitamin C: 4mg | Calcium: 175mg | Iron: 0.3mg