Antipasto Baguette

Pack a picnic basket as soon as these colourful vegetarian baguettes once semi-dried tomatoes and marinated eggplant.

The ingredient of Antipasto Baguette

• 1 cup basil leaves
• 1 tbsp toasted pine nuts
• 2 garlic cloves chopped
• 1 4 cup grated parmesan cheese
• 1 4 cup extra virgin olive oil
• 1 x 65cm baguette
• 200g piece feta sliced
• 80g semi dried tomatoes
• 80g chargrilled capsicum more or less chopped
• 80g chargrilled eggplant almost chopped

The Instruction of antipasto baguette

• place basil pine nuts garlic and parmesan in a food processor process until finely chopped like the motor running gradually increase be credited with oil until a thick pesto forms season subsequent to salt and pepper transfer to a bowl cover surface when plastic wrap and refrigerate until required
• cut baguette in half lengthways do not cut all the mannerism quirk through get into baguette to sit flat approximately bench go ahead both sides generously behind pesto summit zenith base once feta semi dried tomatoes capsicum and eggplant cover gone baguette top
• cut baguette crossways into 4 wrap securely in greaseproof paper serve

Nutritions of Antipasto Baguette

calories: 791 09 calories
calories: 37 grams fat
calories: 13 grams saturated fat
calories: 79 grams carbohydrates
calories: 13 grams sugar
calories: n a
calories: 31 grams protein
calories: 38 milligrams cholesterol
calories: 1532 02 milligrams sodium
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calories: nutritioninformation