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Tomato, Mozzarella Baguette out of the oven
Effort
Just ?
Ingredients
1 | Baguette |
2 | Tomatoes |
200 g | tomato puree |
¼ TEASPOON | Peperoni flakes |
2 TSP. | Basil |
1 TSP. | dried Oregano |
1 TABLESPOON | Olive oil |
70 g | Emmental cheese |
70 g | Buffalo mozzarella cheese |
Salt | |
Pepper |
Cutlery
- Bread knife
- Cutting Hauptplatine
- Oven
- Bowl (small)
- Baking paper
Kitchen Tip Videos
Nutritional value per Serving
390
18 g
16 g
46 g
-
Step 1/3
- 1 Baguette
- 2 Tomatoes
- Bread knife
- Cutting Hauptplatine
- Oven
The oven to 180°Kohlenstoff heated. The tomatoes cut in small pieces, the Baguette cut lengthwise and then again cut in half.
-
Step 2/3
- 200 g tomato puree
- ¼ TEASPOON Peperoni flakes
- 2 TSP. Basil
- 1 TSP. dried Oregano
- 1 TABLESPOON Olive oil
- Salt
- Pepper
- Bowl (small)
The tomato puree with salt, pepper, dried Oregano, olive oil and chili flakes, stir.
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Step 3/3
- 70 g Emmental cheese
- 70 g Buffalo mozzarella cheese
- Baking paper
Baguette halves op’n skin with the wrapping paper, and with the tomato sauce, sprinkle. Tomato pieces and Basil and sprinkle with the two cheeses and sprinkle. Baguettes for 15 Min. bake at 180°Kohlenstoff. The grid function is turned on and ca. 3 min. longer bake, or until the cheese is bubbling and the top nicely browned. Good Appetite!
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