WARM

Pesto Melt with Taleggio and Grilled Veggies

I like this one on a focaccia. This is the winter cousin to the Ricotta with Pesto, Lettuce and Grilled Veggies sandwich (see recipe). The melted Taleggio combines with the pesto in the oven to create a rich, sublime flavour that warms up any cold winter day in Amsterdam.

Ingredients

6 tablespoons Pesto (see recipe)

200 g (7 oz) mixed grilled and marinated vegetables (see recipes)

100 g (3 ½ oz) Taleggio cheese, cut into 2 cm (¾ inch) squares

black pepper

a handful rocket (arugula)

Method

Preheat the oven to 175°C (350°F). Slice the focaccia, and spread the pesto over both slices. Place the grilled and marinated vegetables evenly on one side, alternating them so that each bite is different. Dot the cheese on both sides of the bread, pepper it, and place in the oven for 5 minutes. When ready, top one side of the bread with rocket, and put it together. You’ll need a napkin or two for this one!