John Myers
Savory Baking: Vegetable Bread Baskets
The perfect savory baking: vegetable bread baskets recipe with a picture and simple step-by-step instructions.
- 4 piece Toast bread, hearty – NEW from GoldenToast
- Some butter
- 1 piece Zucchino, small
- 2 piece Tomatoes
- 1 piece Onion, red
- 125 g Mozzarella
- Pepper and salt
- Fresh basil leaves
- Remove the crust from the toast and roll it flat with a rolling pin. Make a cut diagonally up to the middle.
- Smear the soufflé molds (using a muffin tray for larger quantities) with a little butter.
- Now turn the toast into “bags” and press them into the greased molds.
- Scald the tomatoes with boiling water, let stand for three minutes, peel them and cut into cubes.
- Peel and cut the onion into quarter rings and the zucchino into cubes.
- Heat some butter in a pan and briefly advise against onions and zucchini cubes.
- Dice half of the mozzarella and mix with the tomatoes and the stir-fried vegetables. Chop the basil leaves, stir in and season with salt and pepper.
- Divide this mixture into the “bread baskets”. Cut the second half of the cheese into slices and place one on top of the vegetables.
- Bake in a preheated oven at 175 degrees Celsius until the cheese takes on color. Arrange on preheated plates with a basil leaf.
- Tastes cold and warm. This amount is enough for two people as a light dinner or for four as a starter.
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