Make Ahead, Quick Fix
Easy Cheesy Pesto Bread
Prep Time: 10 Minutes Start to Finish: 30 Minutes 24 Slices
- 1 loaf (1 lb) unsliced French bread
- ⅔ cup sun-dried tomato pesto or basil pesto
- 2 cups shredded mozzarella cheese (8 oz)
1 Heat oven to 400°F. Spray large sheet of heavy-duty foil with cooking spray.
2 Cut bread diagonally into 24 slices to within ½ inch of bottom of loaf. In medium bowl, mix pesto and cheese; spoon and spread mixture between slices. Securely wrap loaf in foil.
3 Bake 15 to 20 minutes or until hot.
1 Slice : Calories 120; Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 5mg; Sodium 220mg; Total Carbohydrate 12g (Dietary Fiber 0g); Protein 5g Exchanges: 1 Starch, 1 Fat Carbohydrate Choices: 1
Make-Ahead Magic You can assemble the bread and wrap it in foil up to 8 hours ahead of time. Keep it in the refrigerator until you’re ready to bake it.
Festive Touch Rather than make just one kind of pesto-cheese mixture, why not make both and alternate it between slices of bread? Just mix ⅓ cup of each pesto with 1 cup of cheese.
Kitchen Secrets If you don’t have heavy-duty foil, use two sheets of regular foil.
