Caprese Style Pesto & Mozzarella Multigrain Baguette
with Tomato and Wild Rocket | Serves 2
This soft, seeded Caprese style baguette 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.
SlooOW Rustic Multigrain Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
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. Once baked, allow to cool, 5 mins.
c) Meanwhile, thinly slice the tomatoes.
b) Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then thinly slice.
a) Once the baguette has cooled slightly, slice it in half lengthways.
b) Spread the pesto over the base of the roll.
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.