Pesto cheese bread is one of my favorite ways to enjoy the bounty of summer goodness. I am sure to plant numerous basil plants each year in preparation for a large pesto party midsummer and again in the fall. The first of those batches is ready now, and the pesto cheese bread was not far behind.
Pesto tastes like summer to me, with its vibrant herbs and nuttiness from the pine nuts. I happily freeze it in large quantities so that I can stretch the garden harvest all winter long and remind me of a time when the sun was hot and the air was thick.
5-Minute Pesto Cheese Bread
1 loaf french bread
1/3 cup pesto
4 ounces fresh mozzarella
Preheat broiler. Slice loaf of bread lengthwise into two halves and spread pesto on liberally. Thinly slice the mozzarella into medallions and lay over top of the pesto. Place prepared bread halves on a cookie sheet and slide under the broiler for 3-5 minutes until top of cheese just begins to brown and bubble. Serve with a side of marinara sauce for dipping.
Makes 4-6 servings.