4 Serves
82 Mins
Preheat your oven to 190°C and line a baking sheet with parchment paper.
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FrenchVitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
216 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
251 mg / 1,250 mgPotassium
596 mg / 4,700 mgSodium
740 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
5 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Using a serrated knife, cut the top off the baguette lengthwise and carefully scoop out some of the soft interior bread to create a channel.
In a mixing bowl, combine the mozzarella cheese, sun-dried tomato pesto, and a drizzle of extra virgin olive oil.
Fill the hollowed baguette with the cheese and pesto mixture, then season with salt and pepper.
Place the stuffed baguette on the prepared baking sheet and bake in the oven for 15 to 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven using pot holders, slice into individual portions, and serve immediately.
30
g20
g36
g
French
French