Ciabatta caprese with almond and herb pesto

For 4 people
  • 6 EL good olive oil
  • 3 EL Almond kernels (with skin)
  • 50 g Parmesan (piece)
  • 1 large pot of basil
  • 1/2 potty oregano
  • 1 clove of garlic
  • Salt and pepper
  • 4 large tomatoes
  • 250 g Buffalo mozzarella
  • 1 (approx. 300 g) ciabatta bread
20 minutes
very simple
1.
For the pesto, heat 1 tablespoon of oil in a pan. Briefly toast the almonds in it and remove them. Coarsely grate the parmesan. Wash herbs, shake dry, pick off leaves. Peel and roughly dice the garlic.
2.
Process 2 tablespoons of almonds, parmesan, herbs, except for a few leaves for garnish, garlic and 5 tablespoons of oil in the universal chopper to make a fine pesto. Season to taste with salt and pepper.
3.
Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3). Chop the remaining almonds. Wash the tomatoes, drain the mozzarella. Cut both into thin slices.
4.
Cut the bread horizontally, divide into 8 pieces. Bake in the oven for 5 minutes. Spread the pesto on top. Top with cheese and tomatoes. Season with salt and pepper. Drizzle some more pesto on top. Sprinkle with chopped almonds and remaining herbs.
5.
Add the rest of the pesto.
1 person approx.:
  • 600 kcal
  • 26 g protein
  • 34 g fat
  • 44 g carbohydrates

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