Melted Mozzarella, sun-dried tomatoes, toasted pinenuts and a hit of garlic – this Sun-Dried Tomato Cheesy Bread is baked until golden and impossible to resist!
Perfect for sharing, snacking or serving alongside your favourite meal.
| 250g | Mozzarella Ball |
| 1 | ciabatta loaf, halved |
| 125g | sun-dried tomatoes |
| 2 | garlic cloves |
| 50g | pinenuts |
| 1/2 cup | olive oil |
| 1/3 cup | Grated Parmesan |
| 2 tbsp | finely chopped parsley |
| 1 | Preheat oven to 180°C. |
| 2 | Place sun-dried tomatoes, garlic and pinenuts in a food processor and pulse to form a rough paste. |
| 3 | Drizzle in olive oil with the motor running and process until mixed through. |
| 4 | Add parmesan and pulse combine, |
| 5 | Spread the pesto onto the ciabatta halves and top with grated mozzarella. |
| 6 | Bake until the mozzarella has melted. |
| 7 | Sprinkle with chopped parsley, slice and serve immediately. |
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