Mozzarella pesto and courgette delight

Mozzarella pesto and courgette delight

An ideal aperitif starter to go with a Bordeaux rouge like a Kressman 2013, an oscar of its appellation.

Preparation

10 min.

Cooking

10 min.

Persons

4

Ingredients

  • 1 traditional loaf of bread
  • 1 small courgette
  • 150 gr of mozzarella cut into cubes
  • 50 gr of pesto
  • olive oil, garlic, seasoning

Preparation

  1. Wash and grate finely the courgette. In a bowl, mix the courgette with the pesto and mozzarella. Season with salt and pepper, piment d’Espelette and a bit of powdered garlic.
  2. Prepare your loaf: Slice the bread without going right to the bottom (1 to 2 cm large) then slice long ways doing the same. This is the hard part. The bottom of the loaf must still be intact.
  3. Stuff the holes in the loaf with the courgette and pesto mix and using a brush, baste with olive oil.
  4. Put in a preheated oven at 180°C for ten minutes.

To share: For a convivial moment with friends and family!

Le Bordeaux Rouge Kressmann Monopole

Which wine to choose?

Le Bordeaux Rouge Kressmann Monopole

Robe : pourpre aux reflets cuivrés.
Nez : Complexe avec des arômes de fruits rouges, de vanille et d’épices.
Bouche : Ronde et puissant en attaque, les tanins soyeux en finale expriment la maturité du fruit soutenue par des notes de vanille.
Dégustez-le chambré (entre 16 et 18°C)

www.kressmann.com