Instructions

• Preheat oven to 375°F (190°C).
• Place the loaf on a cutting board. Using a sharp serrated knife, make parallel cuts about 1 inch apart from the top toward the bottom without cutting through the bottom crust. Turn the loaf 90° and make another set of parallel 1-inch-apart cuts to form a crosshatch, again not cutting through the bottom.
• In a small bowl, mix the melted 4 tablespoons butter with the 3 tablespoons pesto until combined.
• Gently open the cracks in the bread and drizzle the butter-pesto mixture into the cracks, using a spoon or pastry brush to work the mixture in between slices.
• Use all of the 3/4 to 1 cup shredded mozzarella, stuffing pieces into the cracks and distributing the cheese evenly around the loaf. Use your fingers or a small spoon to push cheese into deeper cuts as needed.
• Place the stuffed loaf on a sheet of aluminum foil. Fold up the foil sides and cover the loaf completely (use a second sheet of foil on top if needed). Set the wrapped loaf on a baking sheet.
• Bake covered for 20–25 minutes, until the cheese in the center is melted. Remove the top foil and bake an additional 5 minutes to lightly brown the top.
• Carefully remove from the oven and unwrap (steam will be hot). Sprinkle with freshly chopped parsley to garnish. Let sit 2–3 minutes, then slice through the cuts and serve.