Source of Recipe
Mozzarella Stuffed Tuscan Pocket Breads
Red pepper relish:
1/2 cup roasted red peppers(store bought is fine)
1 tsp Balsamic vinegar
pinch dried or fresh thyme
1/2 clove chopped garlic
dash of cayenne pepper
Kosher salt to taste.
2 tbsp basil pesto (store bought is fine)
Two pieces of flatbread opened for stuffing.
4 oz of Fresh Mozzarella
1 oz of Fontina
Preheat oven to 425 degrees.
Finely chop all ingredients of red pepper relish together(use a small food processor if handy).
Slice Mozzarella about 1/4" thick and lay inside pocket bread.
Spoon one tbsp of Pepper relish on top of cheese.
place Fontina on top,
Add 1 tbsp of pesto
Bake in pan for 6 minutes or until cheese appears gooey.