Bread stuffed with pesto, ham and mozzarella: a delicious appetizer that everyone will love

INGREDIENTS For the pesto: 80g (3 cups) of fresh basil 50g (½ cup) of parmesan 35g (¼ cup) of pecorino ½ garlic clove, paste 40g (¼ cup) of pine nuts A pinch of salt 140ml (½ cup + 1 tbsp) of olive oil For the sandwiches: 3 balls of fresh mozzarella, sliced 2 tomatoes, sliced 6 slices prosciutto fresh basil leaves 2 garlic cloves, paste 60ml (¼ cup) of olive oil 1 loaf of bread METHOD 1. Preheat the oven to 190°C/375°F. 2. For the pesto, blend all of the ingredients together until smooth. Adjust the amount of salt. 3. Mix garlic with olive oil for the sandwich. 4. Slice a loaf of bread in half lengthwise and remove all of the inner parts of the bottom slice. Place sliced mozzarella in, top with tomato slices, top with garlic olive oil, basil, prosciutto, and more mozzarella. 5. Bake the bottom part of the bread for 20 minutes. Brush the top part with garlic oil and bake for 10 minutes. Cover the sandwich and slice it into portions before serving.