Pesto Ciabatta

• 1 tbsp store-bought or homemade pesto (see my recipes)
• 1 loaf Italian ciabatta (or gluten free ciabatta)
• 50 grams sun dried tomatoes
• 50 grams parma ham or proscuitto
• 1/2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1 tsp crushed black pepper
• 50 grams toasted pine nuts (optional)
• 1/2 packages fresh basil leaves (torn)
• 50 grams sliced parmesan (optional)

1. Slice the ciabatta in half and pre-set the oven to high before toasting the bread for c.5 mins - be careful not to burn it.
2. You may also want to toast some pine nuts if you have them which will go excellently with the pesto.
3. Spread the pesto and extra virgin olive oil (if needed) on the bread, and add the slices of parma ham/proscuitto, sun dried tomatoes, and remaining ingredients.
4. Enjoy.

storebought, italian, tomatoes, parma ham, extra virgin olive oil, salt, black pepper, nuts, fresh basil, parmesan

Taken from cookpad.com/us/recipes/456046-pesto-ciabatta (may not work)