Aperitif baguette with basil and dried tomatoes

Method

1. 1

   Preheat oven to 200°C.

2. 2

   Peel and cut garlic in 4. In a blender, pour garlic, pine nuts, 10 cl olive oil and half the basil leaves. Mix to get a pesto. Add Parmesan and mix. Season with salt and pepper.

3. 3

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

4. 4

   Humidify the top of the sticks with a brush soaked in water. Cut 1 cm wide cuts leaving 2 mm uncut at the base to keep the baguette whole.

5. 5

   Garnish the baguette by generously spread pesto with basil and dried tomatoes between slices. Place the chopsticks on a baking sheet, cook them for 12 minutes or until golden.

6. 6

   Sciss the rest of the basil leaves. When serving, sprinkle the baguettes with fresh basil.

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