Cheesy Pesto Crack Bread
This Cheesy Pesto Crack Bread is SO EASY! Gooey cheese, fragrant pesto, and crusty bread combine for a perfect appetizer or snack everyone will love.
Equipment
- Baking Sheet
- Small Bowl
- Brush
- Sharp Knife
- Oven
Ingredients
- 1 large Italian round loaf found in the bakery section
- 4 tablespoons butter melted
- 3 tablespoons pesto
- 0.75-1 cup shredded mozzarella cheese
- Freshly chopped parsley for garnish
Instructions
The Method for Cheesy Pesto Crack Bread
- Begin by preheating your oven to 375°F (190°C). Place your large Italian round loaf on a baking sheet. Using a sharp knife, make deep cuts in the bread, creating a crisscross pattern without cutting all the way through the bottom.
- In a small bowl, combine the melted butter and pesto. Stir well until fully blended.
- Using a brush, generously apply the butter and pesto mixture all over the cut surfaces of the bread, ensuring to get into the crevices.
- Sprinkle the shredded mozzarella cheese into the cuts of the bread. Add more cheese if desired for extra gooeyness.
- Place the loaded bread in the preheated oven and bake for about 15-20 minutes, until the cheese is melted and bubbly and the bread is golden brown.
- Once out of the oven, let the bread cool for a minute, then garnish with freshly chopped parsley. Serve warm and enjoy.
Notes
- Try adding sun-dried tomatoes or roasted garlic for extra flavor variations.
- Use different cheeses like cheddar or gouda for a unique twist.
- Store leftovers in an airtight container at room temperature for up to two days.
- Reheat in the oven at 350°F for 10 minutes to maintain crispiness.
- Prepare ahead by assembling and refrigerating before baking; let sit 30 minutes at room temperature before baking.