Monday 19 August 2013

Mozzarella, Pesto & Sundried Tomato Open Ciabatta

This Meat-Free Monday, I am bringing you a quick meal idea, perfect for lunch, or a late-night snack.

We are lucky to have a local supermarket near us, which reduces all of it's bakery items towards the end of the evening. This week, I popped in by chance for a loaf of bread, and ended up getting some delicious ciabatta rolls for just 7p each, and a crusty ciabatta loaf for just 40 pence - what a bargain!  It's worth popping in to your local supermarket at closing time to see what's on offer.

Typically, these reduced items need to be used straight away, and so Hubby and I had Mozzarella, Pesto & Sundried Tomato Open Ciabatta as a light tea. We really enjoyed our Ciabatta slices. The balsamic vinegar really combined well with the mozzarella and bought the flavour out of the sun dried tomatoes.

This was a really quick, easy, meal to prepare, and so it's great if you are also a bit short of time. All you do is place all of the ingredients on top of the bread and you are away. The recipe can be found below - enjoy!

Mozzarella, Pesto & 
Sundried Tomato Open Ciabatta

Print this Recipe
Serves Two

Two Ciabatta Slices
125g Mozzarella, cut into small pieces
Sun Dried Tomatoes, drained and chopped
Half a jar of vegetarian Pesto 
Balsamic Vinegar

  1. Warm the underside of the ciabatta bread under the grill to your desired crispness.
  2. Remove from the grill, and spread the pesto over the top of the slices of bread. 
  3. Place the drained sun dried tomatoes and mozzarella pieces over the pesto. 
  4. Pour some balsamic vinegar over the top
  5. Hear under the grill, until the mozzarella has melted. 
  6. Serve Immediately.

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