Mozzarella and pesto bread bowls
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Background
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 & mozzarella. You can use grilled courgette, sundried tomatoes or artichokes too ( jarred or home-made). Serve with a crisp salad!
Ingredients
- 2 (stale) bread rolls or buns
- 4 tsp pesto (approx.)
- ½ cup grilled vegetables of your choice ( home-made or jarred)
- Handful of basil leaves
- 1 mozzarella ball
Instructions
- 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.
Categories
- Meal Type: - Bake - Brunch - Budget - Everyday - Grill - Leftovers - Lunch - Main - Quick & Easy - Sandwiches
- Cuisines: - Italian
- Ingredients: - Dairy - Herbs & Spices - Other Vegetables
- Health and Diet: - Combination - Egg Free - Gluten Free - Nut Free - Sugar Free - Vegetarian
- Skill Levels: - Easy
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