Tramezzini

Name: Tramezzini
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 potty Basil; 10 g Pine nuts; 1 small clove of garlic; 7-10 Tbsp Salt; 50 g Olive oil; 2 Tomatoes; 2 (125 g each) Balls Buffalo mozzarella; 12 discs Tramezzini bread (alternatively 6 large slices of toast, deboned and halved); 6 Tl Double cream cream cheese; 7-10 Tbsp Watercress; 7-10 Tbsp Kitchen yarn

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 4

1 potty Basil
10 g Pine nuts
1 small clove of garlic
7-10 Tbsp Salt
50 g Olive oil
2 Tomatoes
2 (125 g each) Balls Buffalo mozzarella
12 discs Tramezzini bread (alternatively 6 large slices of toast, deboned and halved)
6 Tl Double cream cream cheese
7-10 Tbsp Watercress
7-10 Tbsp Kitchen yarn

Directions

1
Wash the basil, dab dry and pluck the leaves from the stems. Place the pine nuts, garlic, basil, salt and oil in a tall container and puree finely with the chopping stick. Wash and slice the tomatoes.
2
Cut the mozzarella into slices.
3
Spread 6 slices of bread with cream cheese. Spread the remaining slices of bread with the pesto. Arrange tomatoes and mozzarella on the cream cheese toast slices. Place the pesto toast slices on top. Halve the toast slices and tie them together with kitchen string.
4
Garnish with watercress.