Garlic ciabatta with mozzarella and fresh pesto



  • 25 g fresh basil leaves
  • 25 g pine nuts
  • 2 cloves garlic, cut in half
  • 200 ml extra virgin olive oil
  • 25 g Parmesan cheese, grated
  • 1 loaf ciabatta bread
  • 2 balls (buffalo) mozzarella


  • Put the basil leaves, pine nuts and 1 clove of garlic in the chopper accessory of the hand blender. Add 3 tablespoons of olive oil and blend. ‘Add a little more olive oil if necessary to get the right consistency, then add the cheese and blend again.
  • Thickly slice the ciabatta and place under the grill until golden brown. Remove from the oven and rub with the rest of the garlic while the bread is still warm.
  • Top bread with slices of mozzarella and a little pesto. Serve warm.
  • 15 minutes total preparation time.









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