INGREDIENTS
- For the Pesto alla Genovese:
- -2 cloves of garlic
- -50 grams of basil leaves
- -100 ml extra virgin olive oil
- -20 grams of pine nuts (or almonds or walnuts)
- -1 Pack of White Loaf Probios
- -tomatoes
- -Mozzarella (with organic rennet)
- -Extra virgin olive oil
INSTRUCTIONS
- Prepare first the pesto:
Wash the basil leaves, and dry them well, (although it should not be washed but only cleand, anyway, to be safe better wash). Mash the garlic cloves, and put all the ingredients in the classic mortar or food processor-blender. I used the food processor. Begin to chop everything finely until creamy. - Wash the tomatoes and cut them into cubes, toss with oil and salt. Begin to cut the slices of bread, I used a pastry cutter to give it a round shape, and warm it in the oven. Cut the mozzarella into slices and get the same shape as the bread. When heated the bread take it out of the oven and arrange the slice of mozzarella, and pesto and then the tomatoes.
- You can also reverse the order of the ingredients if you prefer, for example, before the pesto and mozzarella cheese, then the tomatoes. I three-colour canapes from the flavors and colors all Italians!!!
