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Fruity ciabatta with mozzarella

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Ingredients for 3 servings:

  • 1 ciabatta
  • 1 jar pesto
  • 250 g diced tomatoes
  • 2 bell peppers, diced
  • 250 g diced mushrooms (e.g. porcini mushrooms)
  • 2 mozzarella
  • 1 large onion(s), chopped
  • 1 pepper, hot, chopped
  • 2 tbsp parsley
  • 1 tbsp olive oil
  • salt and pepper
  • Vegetable broth, granulated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the onion and chili peppers in hot olive oil. When translucent, add the tomatoes and peppers. After about 4 minutes, add the mushrooms and finally the parsley. Season with salt, pepper, and broth. Cut the ciabatta in half, unfold, and cut each side into three pieces. Spread each piece with pesto and place on a baking sheet. Divide the fried mixture evenly among the six pieces and arrange the sliced ​​mozzarella on top. Bake in a preheated oven at 190°C for about 20 minutes. Serve with a mixed salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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