| 1 | loaf (8 ounces) or 1/2 loaf (1-pound size) unsliced French bread |
| 1/3 | cup sun-dried tomato pesto or basil pesto |
| 1 | cup shredded mozzarella cheese (4 ounces) |
| 1. | Heat coals or gas grill for direct heat. Spray 18-inch piece of heavy-duty foil with cooking spray. |
| 2. | Cut bread loaf diagonally into 12 slices to within 1/2 inch of bottom of loaf. Spread pesto on both sides of slices. Sprinkle slices with cheese. Securely wrap loaf in foil. |
| 3. | Grill bread uncovered 5 to 6 inches from medium heat about 10 minutes, turning once, until hot. |
|
| No heavy-duty foil? Use two sheets of regular foil. |
|
| You can assemble the bread and wrap it in foil up to 8 hours ahead of time. Keep it in the refrigerator until you're ready to grill. |
Nutrition Information:
225 ( 105); 12g ( 4g, ncg); 10mg; 440mg; 20g ( 1g, ncg); 10g 4%; 0%; 22%; 8% 1 1/2 ; 0 ; 0 ; 1 nc