During the high beer in the second period, you could taste some delicious appetizers. One of them was the small bread rolls with pesto and nuts. These little breads are easy to make and ideal for a high tea or as a side dish.
Ingredients:
|
500 g |
Bread mix white |
|
150 g |
Unroasted nut mix |
|
100 g |
Fresh pesto from the cooled products |
|
1 tablespoon |
Sunflower oil
|
|
Rolling pin Aluminum foil Baking tray |
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Directions:
Make the bread dough according to the directions on the product and let it proof covered with aluminum foil on a warm spot for 20 min. In the meanwhile, chop half of the nuts into small pieces and the other half into bigger pieces.
Roll out the dough on a floured surface into a rectangular shape. Spread 2/3 of the pesto on the dough using a spoon or baking brush. Sprinkle 2/3 of the chopped nuts over the dough. Roll the wider side of the dough into a swirl. Afterwards, cut the dough into 3 cm’s wide pieces. Dip these breads in the remaining pesto and chopped nuts. Put the breads next to each other on a baking tray and let them proof for another 30 min.
Warm up the oven to 200 °C. Bake the little breads for 20-30 min. Keep an eye on the breads and take them out when they are light brown and done.