Italian envelope bread
LunchCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Italian envelope bread
| 1 | Long flute | |
| 1/2 | dl | Olive pasta |
| 1-2 | tbsp | Olive oil |
| 2 | tbsp | Pesto |
| 30 | g | Shredded mozzarella |
| 4 | Sundried tomatoes in oil |
Instructions for Italian envelope bread
To prepare the Italian envelope bread recipe, please follow these instructions:
Fluten cut into 1 1/2 cm oblique washers. Oil and garlic stirred together and loaves brushed. Half of the slices sprinkled with cheese and shredded tomato. The other half toasting without fill. Bread slices toasting in the oven at 250 grd. in 4-5 minutes. Pesto and olive pasta lubricated on the warm toasted bread.
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