Cheesy Pesto Crack Bread

If you’re looking for a super quick and easy appetizer to serve to a crowd, then this bread is what you want.

Ingredents

1 large Italian round loaf, found in the bakery section
4 tbsp butter, melted
3 tbsp Coronado Taste of Oil Pesto
3/4 – 1 cup shredded mozzarella cheese
freshly chopped parsley for garnish

Directions:

Preheat oven to 375 degrees F.
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.

Combine the melted butter and Coronado Taste of Oil 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.
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!

Recipe first featured here.