Happy Monday friends! It's been awhile since I posted a recipe on this little space of mine despite how often I cook but when I made this amazing cheesy bread over the weekend I just knew I had to share it with you all. Cheese, pesto, bread... I mean seriously, what could be better? And the fact this was seriously one of the easiest appetizers I've ever made but it looks fancy and tastes like something you might get at a restaurant, it'd be a crime not to share it with you guys!
With the Super Bowl right around the corner, this would be the perfect appetizer to make or bring to a party or it'd be perfect for a little wine and cheese night in. It's so addicting, I almost called it Crack Bread instead of Cheesy Pesto Bread but I didn't want to give any one the wrong impression but I'm not kidding when I say once you start eating this bread, it's almost impossible to stop until it's gone. And the best part (besides it being incredibly easy of course!) is the fact you can make it with so many different variations of bread or cheese, it's easy to switch it up or make it with whatever you have lying around.
This particular loaf of bread happens to be one of my favorites from Publix, the Italian 5 Grain Loaf but you could easily do this with any loaf of bread. It'd be easiest if you had a round loaf but I used an oblong loaf and just ended up cutting the ends off to make it a bit easier to work with. All of the cuts in the bread look labor intensive but it actually took me less than 5 minutes to make all the slices in the bread. Once you're done with the cuts, you just pour in the melted butter and pesto, then insert shredded cheese, pop into the oven and 20 minutes later you have this delicious crack... *cough* I mean appetizer!
- 1 large loaf of bread (I used 5 Grain Italian) found in bakery
- 4 tbsp butter, melted
- 3 tbsp basil pesto
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees.
- Use a serrated knife to cut long rows in the loaf of bread, being careful not to cut through the bottom of the loaf. After you cut rows one way, turn the bread and cut more rows making little squares.
- Place the loaf on a sheet of tinfoil and fold up sides.
- Combine the melted butter and pesto in a small dish and carefully open the cracks of the bread to drizzle the sauce in. I used a small spoon to drizzle it but a pastry brush would also work.
- Stuff each crack with the mozzarella cheese.
- Place on a baking sheet and bake for 20 to 25 minutes, or until cheese in center is melted. Let cool enough where you won't burn your fingers off and enjoy!
*Linking up with Biana*
