Basil pesto and Carr’s Sundried Tomato Ciabatta

This snack is absolutely delicious and ideal if you’re having friends over this summer. Why not give the recipe a go yourself? It’s so easy.

Serves 10

Cooking Time: 15 minutes

 Ingredients

10 Carr’s Sundried Tomato Ciabatta

For the pesto

2 handfuls of basil

50g of roasted pine nuts

2 cloves of garlic

A good glug of olive oil

Some grated Parmesan

For the red onion

2 red onions sliced

200ml of good quality balsamic vinegar

100ml of honey

To garnish

50g crumbled goats cheese

 

Method

In a saucepan, sweat the red onion firstly in some oil for 2/3 minutes.

Add in the balsamic vinegar and honey and reduce to a low heat to caramelise and soften.

Meanwhile in a pestle and mortar, break up the pine nuts and garlic with a good pinch of salt.

Now add the basil leaves and blend until a pulp forms.

Drizzle in the olive oil and season with the Parmesan cheese.

Now you can build it all.

Place down the pesto first over the Ciabatta Crackers.

Next on with the red onion and finally topped with the goats cheese.

If you want to go the extra mile you can place it under the grill for two minutes to let the cheese colour and melt slightly.

Serve and enjoy!