Pesto brie toast
Tomates a l'antibois
- 3 TOMATOES, sliced
- 2 TBSP PESTO
- 200 GRAM BRIE, in slices
- 100 GRAM BACON, cut
- 1 FRENCH BREAD, sliced or<
- FOCACCIA, in quarters
- 8 TOMATOES
- 1 SMALL CAN OF TUNA FISH
- 3 EGGS
- 4 TBSP MAYONNAISE
- 1 SMALL CAN ANCHOVIES, cut
- SOME GREEN ONIONS
- 2 TBSP CAPERS
Spread the pesto over the bread pieces. Put the brie on top, followed by the tomato slices and the bacon as last. Bake 10 minutes in the oven at 180 degrees Celsius.
Pesto is delicious just on a slice of bread, but you can also use it in many recipes. The Worldcook website has a page on recipes with pesto to inspire you.
Cut a small slice of the top of the tomatoes and take the insides out. Mix the tuna, mayonnaise, eggs, anchovies en capers well together and stuff the tomatoes with this mixture. Decorate with green onions.
Even though Antibois means literally "from the Antibes", this recipe is said to have originated in the Provence. It is a classical recipe, known in several forms.
See also recipes for stuffed tomatoes from other countries: Belgian, Nepalese, Italian and Egyptian stuffed tomatoes.
Click
for Worldcook's recipe page