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Gebratene Pfirsiche
nach Georgia-Art
Pesto Minipen
1 - 2 Teelöffel Pesto
1 kleines, vorgebackenes Fladenbrot
oder Naan-Brot
1 Teelöffel Zwiebel oder Schalotte, fein
gehackt
4 bis 6 Kalamata-Oliven oder grüne
Oliven, gehackt
1/2 Tomate, in dünne Scheiben
geschnitten
1/2 Tasse geriebener Mozzarella
Eine Handvoll junges Blattgemüse,
Petersilie, oder grüner Salat zum
Garnieren
1. Den Pesto am Fladenbrot verteilen.
2. Eine Lage mit Zwiebeln/Schalotten, Oliven, Tomaten und Käse über dem Pesto verteilen.
3. Die Brote auf den Grill legen, den Deckel absenken und bei
180 °C erhitzen, bis der Käse geschmolzen und der Teig knusprig ist.
4. Vor dem Servieren junges Blattgemüse zum Garnieren darüber geben.
500g reife Pfirsiche
Pflanzenöl
Vanilleeis
1. Die Pfirsiche in der Hälfte durchschneiden und auseinanderklappen, um die Steine zu
entfernen.
2. Die innere Hälfte mit Öl bepinseln und Innenseite nach unten bei 180 °C braten, bis die
Pfirsiche weich sind.
3. Heiß auf Vanille-Eiscreme servieren.
22


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