Categories: appetizers
Ingredients
- 1 large Italian round loaf (found in the bakery section)
- 4 tbsp butter, melted
- 3 tbsp prepared basil pesto
- 3/4 - 1 cup shredded mozzarella cheese
- freshly chopped parsley for garnish
Directions
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Preheat oven to 375 degrees F.
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Use a sharp, serrated knife to cut long rows in the loaf of bread, about 1 inch apart, but do NOT cut through the bottom of the loaf. Turn the loaf 90 degrees and cut more rows, about 1 inch apart, but not cutting through to the bottom.
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Combine the melted butter and pesto in a small dish and carefully open the cracks of the bread to drizzle the sauce in. If needed, use a pastry brush to get in between the cracks.
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Carefully stuff each crack with the mozzarella cheese, evenly around the entire loaf. Place the loaf on a sheet of tinfoil and fold up sides, place another sheet of foil on top and cover completely. Place on a baking sheet and bake for 20 to 25 minutes, or until cheese in center is melted. Uncover the loaf and bake for an additional 5 minutes. Garnish with fresh parsley and enjoy!