Ingredients:
4 Potatoes with skin
1 Mozzarella
Chive
Coelsanus Sun-Dried Tomato Pesto
Salt
Extra Virgin Olive Oil
Preparation time:
30 min
Difficulty:
Low
Method:
Wash the potatoes thoroughly, leaving the skins on. Dry them and slice them not too thinly. Cover a baking tray with kitchen foil and arrange the sliced potatoes. Brush them with extra virgin olive oil, sprinkle with salt and cook in the oven at 190° C for approximately 20 minutes. When the potatoes are cooked, remove from the oven. Spread a little red pesto on each slice and top with chopped mozzarella and a sprinkle of chives. Return to the oven to allow the mozzarella to melt. Remove from the oven and serve piping hot.
