recipes
Pesto and prosciutto garlic bread with ġbejniet
2023-06-07
Ingredients
- 100g softened salted butter (Benna)
- 4 cloves garlic, finely chopped
- 1 Maltese bezzun
- 3-4 heaped tbsp. green pesto
- 8 slices Parma ham
- 3 flavoured ġbejniet (Benna)
- Drizzle extra virgin olive oil
- 1 handful fresh basil leaves
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Method
Start by mixing together the softened butter and garlic. Cut slits into the Maltese bezzun and spread with the pesto. Take 6 of the slices of Parma ham and cut in half. Stuff into the bread covering the pesto. Cut 2 of the ġbejniet into slices and pop the into the bread. Coarsely grate the remaining gbejna on top and drizzle lightly with oil. Bake in the oven at 180°C for 10 minutes. To serve, decorate the top with the remaining Parma ham and fresh basil leaves.
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