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Slather the bottom half of the baguettes with pesto. Top with prosciutto, tomatoes and mozzarella. Top each with tomatoes, onion and rosemary.

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Ingredients Pesto and mozzarella twisted loaves:

1. Take 500 g - strong white bread flour
2. Need 7 g sachet yeast
3. Require 2 tsp - salt
4. You need 150 ml for milk
5. Prepare 150 ml warm water
6. Get for Some pesto
7. Prepare - Some mozzarella

The pretty and sturdy stacks make a meal, two on a plate with a delicate salad of baby greens. Grilling and pesto are two of the quintessential flavors of summer. Here we combine the two by slathering a butterflied flank steak with fresh pesto, then layering it with mozzarella and prosciutto before slicing it into pinwheels and grilling it over hot coals. Caprese Sliders with Baked Tomato, Mozzarella, Basil Leaves & Pesto - the perfect party food!

Pesto and mozzarella twisted loaves instructions:

1. Mix together the flour, yeast, salt, water and milk. Combine until a clump of dough is formed.
2. Turn out onto a lightly floured surface and knead for 10 minutes.
3. Place in a lightly oiled bowl, cover and leave in a warm place for 1 hour or until doubled in size.
4. Knock back the dough, split into 2 (will make 2 loaves) then roll out into a thin, flat sheet.
5. Add the pesto and spread around, leaving a 1cm gap from the edges.
6. Tear, cut or grate some mozzarella and scatter on the sheet.
7. Roll up and then cut lengthways down the middle
8. Twist the two halves together. Repeat steps 4-7 with the other half of the dough
9. Place on greaseproof paper or a lightly oiled baking tray and bake in an oven preheated to 160°C (fan electric) for 35 minutes

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