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Cheesy Pesto Italian Bread
3'
Not included in this recipe
Treenut
Fish
Egg
Crustaceans
No Allergen Information
Ingredients
Servings
-
6 Portions
+
Italian or country Bread
1 piece Italian or country Bread
MAGGI® Coriander & Garlic Cooking Paste
3 tablespoons MAGGI® Coriander & Garlic Cooking Paste
Mozarella cheese, grated
12 tablespoons Mozarella cheese, grated
Butter, melted
2 tablespoons Butter, melted
Tomato, sliced
2 Mediums Tomato, sliced
Cucumber, chopped
2 Mediums Cucumber, chopped
fresh lemon juice
1 Medium fresh lemon juice
Cheesy Pesto Italian Bread
Nutri value
| Carbohydrates | 18.82 g |
| Energy | 169.16 kcal |
| Fat | 5.15 g |
| Protein | 11.22 g |
| Fiber | 2.18 g |
| Sodium | 303.73 g |
| Sugar | 4 g |
Instructions
3 Steps
30'
Total
15'Preparation
15'Cooking
0'Waiting
Step by step
1 of 3
1'
Step 1
Cut 10-12 slits on the top of the bread halfway through at angles, taking care not to cut all the way through the bread.
Check
2 of 3
1'
Step 2
Gently spread the MAGGI® Coriander & Garlic Cooking Paste inside the slits and push mozzarella cheese into the bread.
Check
3 of 3
1'
Step 3
Drizzle the top with melted butter and bake in preheated oven at 170°C until cheese is melted and bread is toasted on top. Remove from oven and serve as an appetizer or side dish.
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Cheesy Pesto Italian Bread
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