| baguette |
1 |
|
|
|
|
|
|
|
| garlic cloves |
8 |
|
|
|
|
|
|
|
| olive oil |
1/2 cup |
|
|
|
|
|
|
|
| parsley/ coriander |
2 tbsp - fresh |
|
|
|
|
|
|
|
| mozzarella |
100 g - shredded |
|
|
|
|
|
|
|
| parmesan cheese |
1 tbsp - shredded
(optional) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Method: |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Preheat
oven on 180 degrees C. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Line a tray with foil. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Blend
together garlic,oil and parsley (or coriander) to make a puree. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Slice
the baguette into 2 (length wise) and spread the puree on both sides. |
|
|
|
|
| (Do not use
the entire puree) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Now close
the bread like a sandwich and wrap it in aluminium foil; bake for about 10 minutes. |
|
|
|
|
|
|
|
|
|
|
|
|
| Now
open the bread again, sprinkle the mozzarella over the top of both
slices. |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Now dust
with parmesan and bake it again for 10 to 15 minutes or until the top is
light golden brown. |
|
|
| (Do not
cover with foil this time) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Wait for
atleast 10 minutes before slicing and serve. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Serves 4 to 6. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
No comments:
Post a Comment
Thank you:)