Cheesy Pesto Crack Bread
Cheesy Pesto Crack Bread
    1. Pre-heat oven to 350 degrees. Make slices on the diagonal three quarters of the way down the bread loaf to form square or diamond shapes on the top of the bread. In a bowl, mix together the melted butter, olive oil and 1 tablespoon of Italian seasonings. Spoon half of the mixture into the bread slits. Cut the fresh mozzarella into ½ inch pieces, and stuff them into the slits. Spoon the pesto into each slit. Spoon or brush the remainder of the butter and olive oil mixture over the entire top of the bread. Sprinkle with 1 teaspoon of Italian Seasonings. Evenly sprinkle shredded mozzarella and fresh grated Parmesan cheese over top. Place bread on a baking sheet lined with aluminum foil. Bake for about 30 minutes or until cheese has melted and top is golden brown. If bread gets too dark, cover with foil until cheese has melted. Serve immediately. Pull bread apart with your fingers. Dip is marinara sauce if desired.
    Recipe Notes

    Homemade Pesto

    2 cups fresh basil, packed
    2 cloves garlic
    ¼ cup pine nuts or walnuts
    1 cup extra virgin olive oil
    ½ cup grated Parmesan cheese
    1 teaspoon salt

    Combine all ingredients except the olive oil and pulse in a food processor. Add olive oil and blend until smooth but still slightly coarse. Serve immediately or refrigerate in an air-tight container.