2 pieces of Mountain Bread each
2 balls large bocconcini or buffalo mozzarella
½ cup almonds
1 clove garlic
1 cup basil leaves
½ cup olive oil
1 tsp sea salt
1 cup Jap’ pumpkin, (skin on) cubed (2cm) and steamed
1 tbsp olive oil
1 tbsp sesame seeds
For the pesto, blitz (or in a mortar and pestle) the almonds, garlic, basil, oil and salt. Next put the pumpkin in a bowl and mix the pesto through.
To assemble, lay one piece of Mountain Bread on top of the other with a scrape of olive oil between them. Now place two tbls of pumpkin mixture on top then the bocconcini. Make a parcel out of the bread with a twist at the top. Brush with a little olive oil then sprinkle with sesame seeds. Bake at 180oC for about 10 minutes or until starting to turn golden.