Summary

Ingredients

• 1 zucchini
• 2 tablespoon olive oil
• 1 teaspoon thyme leaves
• Salt and pepper from the mill
• 1 glass bell pepper (s), roasted, 200 g
• 100 g feta cheese
• 100 g cream cheese
• 4 tablespoon ajvar
• 1 baguette (s)
• 4 tablespoon basil pesto
• 1 handful rocket

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Instructions

1. Slice the zucchini thinly. Heat the olive oil in a pan over medium-high heat. Fry the zucchini for 3–5 minutes, adding the thyme leaves in the last minute. Season with salt and pepper. Drain any excess liquid from the roasted bell peppers.
2. Mash the feta cheese with a fork until fine. Mix with the cream cheese and ajvar. Halve the baguette lengthwise. Brush the feta mixture on the inside of the bottom half. Place both halves cut-side up on a baking tray. Bake at 200°C / 400°F (conventional) or 180°C / 350°F (convection) for about 5 minutes.
3. Layer the zucchini and roasted bell peppers on the feta mixture on the bottom baguette half. Spread the basil pesto and rocket on top. Place the top baguette half on top. Cut into 4 equal pieces.