Antipasto baguette

Recipes / Vegetarian

Pack a picnic basket with these colourful vegetarian baguettes with semi-dried tomatoes and marinated eggplant.

Recipe «Antipasto baguette» presented in category Recipes / Vegetarian, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup basil leaves, 1 tbsp toasted pine nuts, 2 garlic cloves, chopped, 1/4 cup grated parmesan cheese, 1/4 cup extra-virgin olive oil , 1 x 65cm baguette, 200g piece feta, sliced, 80g semi-dried tomatoes , 80g chargrilled capsicum, roughly chopped, 80g chargrilled eggplant, roughly chopped.

Ingredients:

  • 1 cup basil leaves 
  • 1 tbsp toasted pine nuts 
  • 2 garlic cloves, chopped 
  • 1/4 cup grated parmesan cheese 
  • 1/4 cup extra-virgin olive oil 
  • 1 x 65cm baguette 
  • 200g piece feta, sliced 
  • 80g semi-dried tomatoes 
  • 80g chargrilled capsicum, roughly chopped 
  • 80g chargrilled eggplant, roughly chopped 

Instructions

  1. 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.
  2. 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.
  3. Cut baguette crossways into Wrap securely in greaseproof paper. Serve.