Lunch Combo: Fresh Tomato Soup with Meatballs & Super Cheesy Pesto-Garlic Baguette
with cheddar and Gouda | to share
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
2 piece
Garlic
50 g
Grated cheddar
(Contains Melk (inclusief lactose))
40 g
Green pesto
(Contains Cashewnoten, Melk (inclusief lactose) May be present Pinda's, Noten)
4 piece
White demi-baguette
(Contains Rogge, Tarwe May be present Gluten, Melk (inclusief lactose), Noten, Sesamzaad)
10000 milliliters
Fresh tomato soup with meatballs
(Contains Melk (inclusief lactose) May be present Pinda's, Selderij, Lupine, Noten, Soja, Zwaveldioxide en sulfiet, Ei, Gluten, Vis, Mosterd)
75 g
Grated Gouda
(Contains Melk (inclusief lactose))
Not included in your delivery
4 tablespoon
Olive oil
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Crush or mince the garlic.
- In a medium bowl, mix together the garlic, both cheeses, pesto and olive oil.
- Slice the demi-baguettes into pieces, taking care not to cut the whole way through, and transfer them to a parchment-lined baking sheet.
- Use a spoon to scoop two-thirds of the pesto mixture equally into each cut in the baguettes (see Tip).
Tip: don't worry if the bread breaks when doing this. The cheese will melt and stick it back together in the oven.
- Spread the rest of the pesto mixture over the top of the baguettes.
- Bake for 10 - 12 minutes, or until the cheese is melted and slightly golden.
- Transfer the baguettes to a serving platter.
- Allow to cool for a couple of minutes, then tear and share.