Tomato and artichoke pans
easy
30 mins
30 mins
Ingredients
- 1 can(s) (425 ml) Artichoke
- 7-10 Tbsp hearts
- 250 g Tomatoes
- 1 Garlic clove
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 50 g Mozzarella cheese
- 1 Baguette roll
- 1 (20 g) Package
- 7-10 Tbsp Herb Butter
- 7-10 Tbsp Java peppercorn
- 7-10 Tbsp Basil leaves for the
- 7-10 Tbsp Garnish
- 7-10 Tbsp Aluminium foil
Directions
- 1
Drain the artichoke hearts. Clean and wash the tomatoes. Remove the stalk and cut the tomatoes into cubes or eighths, depending on size. Place the artichoke hearts and tomatoes in a small casserole dish. Peel garlic, chop finely and mix with the oil. Spread garlic oil over the vegetables and season ingredients with salt and pepper. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 10 minutes. Drain mozzarella and cut into slices. Cut baguette rolls into slices and spread with herb butter. After 10 minutes baking time, place the mozzarella on the tomato and artichoke pan and place the bread roll slices on aluminium foil next to the casserole dish on the baking rack. Bake the casserole and the rolls for another 10 minutes. Garnish the casserole with coarse pepper and basil leaves. Serve with the herb baguette slices
- 2
Dishes: Bella Cucina
- 3
Glasses: Orrefors
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