Mozzarella and pesto bread bowls
When I have stale bread rolls I don’t throw them away – I make breadcrumbs or baked stuffed bowls/boats from them. These mozzarella and pesto bread bowls were made using up leftovers in my fridge – gluten-free buns, a grilled bell pepper, some pesto and mozzarella. You can use grilled courgette, sundried tomatoes or artichokes too ( jarred or home-made). Serve with a crisp salad!
Ingredients
Method
- Preheat oven to 180C.
- Cut off the top third off the rolls. Scoop out the soft bread, leaving about 1cm rim. (Don’t dispose the soft bread bits- make breadcrumbs from it!).
- Rub pesto inside the bread bowls, then line them with basil leaves and sliced grilled vegetable of your choice. Season with salt & pepper, then put them on a baking tray.
- Drain, pat-dry then thinly slice the mozzarella. Cover the bowls with the cheese slices.
- Bake for 10-15 minutes until the cheese starts to melt.
- Serve the bowls with baby leaf or rocket salad.