Directions
- 1Prepare the herb-infused olive oil by mixing olive oil, dried herbs, salt, pepper, and crushed garlic.
- 2Roast the sliced vegetables in the frying pan with herb oil, arranging them in a circular pattern.
- 3Make the pesto in a mortar and pestle by crushing garlic, adding pine nuts, basil, and Parmesan cheese.
- 4Slice the baguette in half lengthwise.
- 5Spread the pesto on both slices of the baguette.
- 6Add arugula and burrata cheese to one half of the baguette.
- 7Place the roasted vegetables on top of the burrata.
- 8Add parmesan cheese, salt and pepper over the vegetables.
- 9Top with the other half of the baguette and serve.
Ingredients
- 1 tomato
- 1 zucchini
- 1 red onion
- 2 tablespoons olive oil
- 1 teaspoon dried herbs
- 1 pinch salt
- 1 pinch black pepper
- 2 cloves garlic
- 1 tablespoon pine nuts
- 1 handful basil leaves
- 1 tablespoon parmesan cheese
- 1 handful arugula
- 1 burrata cheese
- 1 baguette
Equipment
knifegratermortar and pestlefrying pan
Related recipes
Garlic Butter Sweet Potato Stacks
Italian · Side50m
CRISPY PARM POTATOES
Italian · Side
Air Fryer Garlic Bread
Italian · Side15m
Creamy Cucumber Salad
Italian · Side
Brussels Sprout Flight
Italian · Side45m
Pommes de terre au four
Italian · Side
Carote Burro e Miele
Italian · Side10m
Galets brocolis mozzarella fondante
Italian · Side
Patate Dolci Perfette
Italian · Side45m
Creamy Tuscan Drums
Italian · Side
Korean Corn Cheese
Italian · Side
Milhojas de patata y queso
Italian · Side1h 5m