Caprese Style Mozzarella Sourdough Baguette
with Pesto, Tomato and Wild Rocket | Serves 2
This soft, seeded Caprese Style Roll is filled with slices of delicious mozzarella and tomato. A layer of rocket and pesto brings rich, fresh flavours to the creaminess of the mozzarella.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
2 unit(s)
Medium Tomato
2 ball(s)
Mozzarella
(Contains Milk)
64 grams
Fresh Pesto
(Contains Milk)
20 grams
Wild Rocket
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the bread from the packaging and pop onto a baking tray.
b) Bake on the middle shelf of your oven until toasted and golden, 10-12 mins.
c) Meanwhile, thinly slice the tomatoes and generously season with salt and pepper.
b) Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper and thinly slice, then season with salt and pepper.
a) Once the baguette has baked, allow to cool for 5 mins, then slice in half lengthways.
b) Spread the pesto over the base of the baguette.
c) Arrange the rocket on top of the pesto.
a) Top the rocket with the tomato slices.
b) Lay the mozzarella on top.
c) Sandwich on the baguette lid, slice in half widthways and share between 2 plates. TIP: If you have any leftover ingredients, serve them on the side as a small salad if you'd like.
Enjoy!
