Pesto Cheese Bread
User Reviews
5
Pesto Cheese Bread
Description
Pesto Cheese Bread uses a loaf of French-style bread, wider and less dense than a baguette, allowing a tender crumb beneath a crispy baked top. The loaf is sliced lengthwise and spread with pesto—either homemade blending basil, parsley, Parmesan, nuts, and garlic, or a store option. Shredded fresh mozzarella melts evenly over the pesto and bakes until the edges crisp and turn golden. The result is a combination of fragrant herbaceousness from the pesto and rich creaminess from the cheese.
The baking process until golden and bubbly produces a contrasting texture: a crisp top layer above a soft bread base. This recipe yields 12 slices, enough for 6 servings, making it ideal for sharing. It pairs well with soups and salads or makes a standalone snack.
Leftover pesto cheese bread keeps up to 4 days refrigerated in an airtight container. Homemade pesto can be prepared in advance and stored with a layer of olive oil to prevent browning. Though the full bread does not freeze well, the pesto itself freezes successfully. Mozzarella can be substituted with Parmesan, provolone, or fontina for alternative flavors and textures.
Ingredients
- 1 loaf French bread (see note 1)
- 1/2 cup pesto or store bought (see note 2, homemade
- 2 cups (8 ounces) mozzarella cheese shredded
Instructions
- Preheat oven to 375 degrees. Line a rimmed baking sheet with foil for easy clean up. Cut loaf of bread lengthwise and place both halves on prepared baking sheet.
- Spread 1/4 cup pesto on each half of bread and top with one cup of shredded mozzarella. Bake until edges turn golden brown, about 20 minutes.
Notes
- Use a soft French or Italian loaf rather than a dense baguette for better texture.
- Freshly shred mozzarella rather than using pre-shredded for improved melting.
- Homemade pesto can be made ahead and kept in the refrigerator with olive oil on top to prevent discoloration.
- Store leftover bread in an airtight container in the refrigerator for up to 4 days.
- Alternative cheeses such as Parmesan, provolone, or fontina can replace mozzarella partially or fully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (2 slices each)
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 2slices | |
| Calories | 386kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 32mg | 11% |
| Sodium | 772mg | 32% |
| Potassium | 114mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 672IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 253mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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