Ciabatta caprese with almond and herb pesto

Name: Ciabatta caprese with almond and herb pesto
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 6 TABLESPOONS good olive oil; 3 TABLESPOONS Almond kernels (with skin); 50 g Parmesan (piece); 1 large pot of basil; 1/2 potty Oregano; 1 Garlic clove; 7-10 Tbsp salt and pepper; 4 big tomatoes; 250 g Buffalo mozzarella; 1 (approx. 300 g) Ciabattabrot

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

6 TABLESPOONS good olive oil
3 TABLESPOONS Almond kernels (with skin)
50 g Parmesan (piece)
1 large pot of basil
1/2 potty Oregano
1 Garlic clove
7-10 Tbsp salt and pepper
4 big tomatoes
250 g Buffalo mozzarella
1 (approx. 300 g) Ciabattabrot

Directions

1
For the pesto, heat 1 tablespoon of oil in a frying pan. Roast the almonds briefly in it and take them out. Coarsely grate the parmesan. Wash the herbs, shake dry and remove the leaves. Peel garlic and dice coarsely.
2
Mix 2 tablespoons of almonds, parmesan, herbs, except for a few leaves for garnishing, garlic and 5 tablespoons of oil in the universal chopper to make fine pesto. Season to taste with salt and pepper.
3
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Chop the remaining almonds. Wash tomatoes, drain mozzarella. Cut both into thin slices.
4
Slice bread horizontally, divide into 8 pieces. Bake in the oven for 5 minutes. Spread the pesto on top. Cover with cheese and tomatoes. Season with salt and pepper. Drizzle some more pesto on top. Sprinkle with chopped almonds and other herbs.
5
Add the rest of the pesto.