Savory bread loaf caprese

Preheat the oven to 200 ° C.

Roast 3 tbsp pine nuts in a dry frying pan in 3 min. Golden brown. Let cool on a plate.

Let the to drain and put in the food processor or the tray of the hand blender.

Chop the garlic coarsely. Add with the cheese, thyme, roasted pine nuts and oil to the to.

Puree the tomato-cheese mixture into a smooth pesto. Season with pepper and salt.

Place a sheet of puff pastry lengthwise on a lightly floured work surface. Spread the tomato pesto over it, but keep 2 cm at the edges.

Cut the basil into thin strips and the mozzarella into 9 slices.

Sprinkle the chopped basil over the pesto and place the mozzarella in a vertical row. Sprinkle with pepper and the rest of the pine nuts.

Brush the edges with the baking brush lightly with water and place the other sheet of puff pastry on top. Press the edges and place on a griddle covered with parchment paper.

Leave the dough 2 cm intact on 1 long side. Cut the other long side with a sharp knife 9 times. Take the cheese into account.

You now have 9 strips of approx. 22 x 4.5 cm, which are attached to one side.

Stick 1 cutting edge per bar. Press the dough together with water, so that the cheese does not run out.

Carefully pull the 2 outer bars together so that a circle is created. Stick the 2 top points together well with water.

Turn the bars upwards so that the filling becomes visible. Form nice circles and stick excess dough with a little water.

Beat the egg and brush the dough with the baking brush.

Fry the dough garland in approx. 30 minutes in the middle of the oven until golden brown and done. Check after 25 min.

Remove the wreath from the oven, sprinkle with the rest of the basil and serve hot or cold.