Aperitif baguette with basil and dried tomatoes

Ingredients

For 6 servings

• •2 2 Half fly nature Jacquet
• •4 gousse 4 cloves of garlic
• •1 1 bouquets of basil
• •4 4 dried tomatoes
• •1 c. à soupe 1 tablespoons of pine nuts
• •2 c. à soupe 2 tablespoons of grated parmesan
• •10 cl 10 cl olive oil
• •salt
• •espelette pepper

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.