FOCACCIA WITH PESTO AND MOZZARELLA

Sunday breakfast and brunches are always looked forward to as that’s the day when you really have time to enjoy your breakfast thoroughly. A warm english sandwich, a hot cup of coffee and the warm winter sun. A perfect recipe for a beautiful start to a Sunday!

FOCACCIA WITH PESTO AND MOZZARELLA SANDWICH

Ingredients

Focaccia bread (Available at Nik Bakers) – 1

Pizza mozzarella cheese – 1 packet

Melted butter

Sliced tomatoes – 1 large tomato

Salt and pepper

For the pesto:

Basil leaves –  1 packet (Available at Kipps)

Pine nuts – 3 heaped tea spoons

Garlic cloves – 12 pieces

Olive oil

Salt

(Or you can pick ready made pesto from grocery stores if you are short of time)

METHOD

Add all the ingredients for the pesto in a mortar (large kundi) and grind them to a paste using the pestle. I always prefer using the mortar and pestle for my pesto as it gives a better texture and somehow I feel it turns out more flavourful this way. If you are in a hurry, feel free to use a mixer.

Slice the focaccia loaf from the middle. Apply little melted butter on one slice, followed by the pesto. Place the sliced tomatoes evenly. Cut thick slices of the mozzarella cheese and place above the tomatoes. Sprinkle some salt and pepper and place in the oven. Wait till the cheese has melted and the bread is toasted. Toast the other half of the bread separately in a toaster. Close the loaf and cut into four pieces. Serve with yummy potato wedges, ketchup a hot cup of tea/coffee.

Happy weekend!