Name: Mozzarella and pesto bread bowls
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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

Mozzarella and pesto bread bowls

6 Aug 2018

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

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.

https://cooktogether.com/recipe-items/mozzarella-and-pesto-bread-bowls/

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