Ciabatta rolls with basil cream pesto

Name: Ciabatta rolls with basil cream pesto
Prep time: 15 min
Cook time: 3 min
Total time: 15 min
Ingredients: 10 ciabatta rolls; 700 g tomatoes; 150 g black olives (cored); 200 g pepperoni (pickled); 100 g fresh arugula; 600 g zucchini; 200 g basil cream pesto; 400 g vegan feta or smoked tofu

Crispy grilled ciabatta breads layered with a delicious spread and different toppings. They make an excellent appetizer for any barbeque party and provide a lot of room for improvisation.

Preparation Time: 15 minutes
Cooking Time: 3 minutes
Total Time: 15 minutes

Ingredients

Servings: 10

10

ciabatta rolls
700 g

tomatoes
150 g

black olives cored
200 g

pepperoni pickled
100 g

fresh arugula
600 g

zucchini
200 g

basil cream pesto
400 g

vegan feta or smoked tofu

Instructions

Put the ciabatta rolls on a grill or baking tray and grill or bake for 2-3 minutes to warm them up.
Wash the tomatoes and cut them into slices.
Cut the olives in half. Drain the pepperoni and cut in half. Wash the arugula and let it drain.
Cut the zucchini into slices and grill them for 2-3 minutes on each side.
Cut the ciabatta rolls into two halves and spread each half with a thin layer of pesto cream.
Layer with tomatoes, grilled zucchini, vegan feta slices, and arugula leaves. Use the olives and pepperoni for the topping.
Serve the ciabatta rolls cold or place under the grill briefly to serve hot.