Basil and sun-dried tomato appetizer baguette

Ingredients

6 servings

• 2 plain Jacquet demi-baguettes
• 4 cloves of garlic
• 1 bunch of basil
• 4 sun-dried tomatoes
• 1 tablespoon of pine nuts
• 2 tablespoons of grated parmesan
• 10 cl of olive oil
• salt
• Espelette pepper

Steps

1. 1

   Preheat the oven to 200°C.

2. 2

   Peel and cut the garlic into 4 pieces. In a blender, add the garlic, pine nuts, 10 cl of olive oil, and half of the basil leaves. Blend to obtain a pesto. Add the parmesan and mix. Adjust the seasoning with salt and pepper.

3. 3

   Finely chop the sun-dried tomatoes with a knife. Mix them into the pesto.

4. 4

   Dampen the top of the baguettes using a brush dipped in water. Cut 1 cm wide incisions, leaving 2 millimeters uncut at the base so the baguette stays whole.

5. 5

   Stuff the baguette by spreading the basil and sun-dried tomato pesto generously between the slices. Place the baguettes on a baking sheet and bake for 12 minutes or until golden brown.

6. 6

   Finely chop the remaining basil leaves. Just before serving, sprinkle the baguettes with fresh basil.