Cheesy Pesto Bread (in under 15 minutes)

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One of my friends requested “cheesy bread” for the blog, and I really didn’t know what I could make to fulfill that wish. I was thinking I could make cheesy garlic bread in 10 minutes, but I had quite a load of pesto on hand, as well as mozzarella cheese and tomatoes (please refer to my simple Stovetop Mushroom Burger Recipe). Then it hit me. My former college roommates and I have a good friend from Belgium who makes bomb cheesy pesto bread. (Salut, bon ami!)

Click here for the recipe for ‘Cheesy Pesto Bread’

This cheesy pesto bread is like a Caprese salad, and it was made plenty of times in our college kitchen for countless dinner parties and gatherings. I wish I could find a picture of that scrumptious cheesy pesto bread, but I cannot locate any of those photos on my dang hard drive. Drats. So, I am recreating this dish from my shoddy photographic memory, and I am hoping it is close enough to what I ate in college. This recipe is in the beta test stage and is awaiting approval from our international friend. I’ll admit it’s not as good as his. Still, this is a super fast and delicious recipe that is fit for lunch, dinner, and/or a midnight study snack.

Here’s what you need:

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A fat baguette, sliced tomatoes, pesto, mozzarella cheese, and ground black pepper. And dried oregano, if you have it!

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Slice the baguette in half length-wise, then slather on some rich pesto. Go ahead and buy it pre-made, no need to make your own pesto.

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Slather liberally. And repeat.

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Place the thick slices of mozzarella cheese on the pesto.. Mhm. You can also use shredded mozzarella cheese. Mozzarella cheese melts best for this recipe.

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Top it off with some beautiful slices of tomatoes. And place the loaded baguettes on a foil-lined baking sheet (to catch all the cheesiness).

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Place the bread in the toaster oven heated to 350 degrees F for about 10 minutes. You can also use a full-sized oven that has been pre-heated to 350 degrees.

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After ten minutes, your cheese should be oozy, gooey, and yummy; the tomatoes should start to release their juices; and the bread is nice and lightly toasted. If you want to toast it for longer, you can, especially if you want a more golden color on the cheese. After you take it out of the oven, sprinkle the top with black pepper.

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A nice sprinkling of dried oregano or any other kind of herb doesn’t hurt.

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Now chop the baguette into small triangles and serve immediately. This is a killer dish that is filling and oh-so satisfying.

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