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Antipasto baguette
Antipasto baguette
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Elevate your picnic with vibrant veggie baguettes featuring semi-dried tomatoes and flavorful marinated eggplant.
Ingredients:
  • 250.00 ml basil leaves
  • 20.00 ml toasted pine nuts
  • 2 garlic cloves, chopped
  • 62.50 ml grated parmesan cheese
  • 56.88 gm 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:
  • In a food processor, combine basil, pine nuts, garlic, and parmesan. Pulse until finely chopped. While the processor is running, slowly pour in oil until a thick pesto is achieved. Season with salt and pepper, then transfer to a bowl. Cover with plastic wrap and refrigerate until needed.
  • 1. Slice the baguette in half lengthwise without cutting all the way through. Open it up flat on your work surface. Spread a generous amount of pesto on both cut sides. 2. Layer the bottom half with feta, semi-dried tomatoes, capsicum, and eggplant. Place the top half of the baguette on to cover the filling.
  • Slice the baguette into 4 portions and wrap each one securely in greaseproof paper. Enjoy!

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