Rocket and tomato on toasted bread

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Prep Time: 00:20
Servings: 12
Cooking Time: 00:10
Ingredients
  • 125ml - grated parmesan cheese
  • 1 - large clove of garlic, bruised
  • - freshly ground back pepper
  • - ROCKET PESTO:
  • 12 - slices of bread
  • 15ml - capers, rinsed
  • 100g - fresh rocket
  • 3 - anchovy fillets
  • 125ml - oil
  • 125g - mozzarella, grated
  • - about 4 sunripe tomatoes, sliced
  • 15ml - lemon juice
Method
Toasted sandwiches remain a favourite. This one, with homemade rocket pesto, is a real hit – and great with cooked pasta. Drizzle olive oil over leftover pesto and store it in the fridge.
Make the pesto:
Place the rocket, capers, lemon juice, garlic, parmesan cheese and anchovies in a food processor and chop roughly until mixed through.

Add the oil and black pepper and mix further.

Pack the bread on a baking tray. Toast the one side, turn over and spread the pesto on the other side. Top with tomato slices and cheese and toast in a preheated oven until the cheese melts.

 

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