| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Starter, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 1 |
|
Loaf Ciabatta Bread |
| 50 |
g |
Pitted Black Olives |
| 150 |
g |
Mozzerella Cheese |
| 450 |
g |
Tomatoes |
| 1 |
|
Ripe Avocado |
| 2 |
tb |
Chopped Fresh Basil |
| 1 |
tb |
Chopped Fresh Oregano |
| 150 |
ml |
Pesto Sauce |
| 4 |
tb |
Mayonnaise |
| 3 |
tb |
Water |
|
|
Olive Oil |
|
|
Salt and Pepper |
INSTRUCTIONS
1. Slice the bread in half lengthways and scoop out the insides.
2. Chop the tomatoes and mix together with the breadcrumbs, olives
and the herbs. Season and add enough oil to make the mixture into a
paste.
3. Slice the avocado and the cheese and layer it alternately with the
bread paste inside the bread.
4. When this process is completed place the top layer of bread and
put the loaf between the chopping boards and place something heavy on
top and leave overnight.
5. Remove the boards and slice the loaf to reveal the layers of
colour.
6. Make the pesto mayonnaise by blending the sauce with the
mayonnaise and water.
7. Serve a slice per person with a dollop of mayonnaise.
Converted by MC_Buster.
NOTES : Chef:Mark Wogan
Converted by MM_Buster v2.0l.
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