Antipasto baguette

Ingredients (serves 4)

• 1 cup basil leaves
• 1 tablespoon toasted pine nuts
• 2 garlic cloves, chopped
• 1/4 cup grated parmesan cheese
• 1/4 cup extra-virgin olive oil
• 1 x 65cm baguette
• 200g piece feta cheese, sliced
• 80g semi-dried tomatoes
• 80g chargrilled capsicum, roughly chopped
• 80g chargrilled eggplant, roughly chopped

• Method

  
  

  1. Place basil, pine nuts, garlic and parmesan in a food processor. Process until finely chopped. With the motor running, gradually add oil until a thick pesto forms. Season with salt and pepper. Transfer to a bowl. Cover surface with plastic wrap and refrigerate until required.
  2. Cut baguette in half lengthways (do not cut all the way through). Open baguette to sit flat on bench. Spread both sides generously with pesto. Top base with feta, semi-dried tomatoes, capsicum and eggplant. Cover with baguette top.
  3. Cut baguette crossways into 4. Wrap securely in greaseproof paper. Serve.

  Notes

  
  

  • Tip: It's much cheaper to chargrill your own vegetables. Thinly slice vegetables, such as zucchini, eggplant, capsicum, pumpkin or carrot. Spray lightly with oil and barbecue for 3 to 4 minutes each side or until charred and tender. Allow to cool. Chargrilled vegetables will keep in an airtight container in the fridge for 1 week.