Grilled Pesto-Cheese Bread

 

1

loaf Italian bread (10 to 12 inch)

1/3

cup refrigerated basil pesto (from 7-oz container)

3/4

cup shredded mozzarella cheese (3 oz)

• 1 Heat gas or charcoal grill. Cut 18x18-inch sheet of heavy-duty foil. Cut loaf of bread in half lengthwise. Spread each half with pesto. Sprinkle with cheese.
• 2 Place bread, cheese sides together, on foil; wrap securely using double fold seals, allowing room for heat expansion.
• 3 When grill is heated, place wrapped bread on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 10 to 12 minutes, rotating and turning over occasionally, until bread is warm and cheese is melted.
• 4 Carefully unwrap bread to allow steam to escape. Separate loaf into 2 halves; cut each into 6 pieces. Serve immediately.