Warm mozzarella with pesto, sundried tomatoes and pine nuts

Ingredients

• 300 g buffel mozzarella
• 4 tbl spoons green pesto
• 35 g sundried tomatoes
• 35 g pine nuts
• Some pepper (freshly grinded)
• Olive oil
• Crackers, baguette or other dippers

Preparation

1. Preheat the oven at 180°C. Cut the mozzarella in 0.5 cm slices and the sundried tomatoes in pieces.
2. Put the mozzarella in a bowl and mix it well with the sundried tomatoes, green pesto, pine nuts and pepper.
3. Line the Cheese Baker with the olive oil. Put the mozzarella mix in layers in the Cheese Baker.
4. Place the Cheese Baker (without the lid) in the oven for 15 minutes. Take the Cheese Baker out of the over and place it on the base. The lid and tea light keep the mozzarella warm.
5. Serve with crackers, baguette or other dippers.