Create an extraordinary cheesy pesto grilled bread thanks to a purchased French loaf. The do-ahead tip makes it even easier!
loaf (8 ounces) or 1/2 loaf (1-pound size) unsliced French bread
cup sun-dried tomato pesto or basil pesto
cup shredded mozzarella cheese (4 ounces)
Heat coals or gas grill for direct heat. Spray 18-inch piece of heavy-duty foil with cooking spray.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.