Recipe for pesto flutes
Delicious gratinated cheese bread with tomatoes and pesto.
The recipe fits perfectly into the anti-food waste mindset, as it is ideal to make from leftovers.
Ingredients
- 1 can Flute
- Pesto green
- 4 pcs. Tomato
- 0.5 package Mozzarella Chees grated
- Oregano fresh or dried
- Spices salt and pepper
Instructions
- Split the bread lengthwise and spread each half with pesto.
- Slice the tomatoes and place them on top. Sprinkle grated cheese over and season with salt, pepper, and oregano.
- Grill the bread in the oven (210 degrees Celsius (410 degrees Fahrenheit) convection) for about 15 minutes or until the cheese is golden.
Notes
The bread is ideal to make if you have a day-old baguette that you haven't used.