Pack a picnic basket with these colourful vegetarian baguettes with semi-dried tomatoes and marinated eggplant.
- Place basil, pine nuts, garlic and parmesan in a food processor. Process until finely chopped. With the motor running, gradually add oil until a thick pesto forms. Season with salt and pepper. Transfer to a bowl. Cover surface with plastic wrap and refrigerate until required.
- Cut baguette in half lengthways (do not cut all the way through). Open baguette to sit flat on bench. Spread both sides generously with pesto. Top base with feta, semi-dried tomatoes, capsicum and eggplant. Cover with baguette top.
- Cut baguette crossways into Wrap securely in greaseproof paper. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set