Servings
6
Recipe by
Chef Kelsey Nixon
Image provided by
@caitlacoop
Ingredients
| 1 loaf | crusty bread, 10-12 inches long |
| ½ cup | pesto |
| 3-4 cups | Borden® Cheese Mozzarella Shreds |
| 4 tbsp. | (½ stick) unsalted butter, melted |
| 1 clove | garlic, minced |
| Kosher salt and freshly ground black pepper |
Steps
| 1 |
PREHEAT
oven to 350° F (175° C).
|
| 2 |
SCORE
bread with a serrated knife lengthwise and then crosswise several times, making a crosshatch pattern of little squares but keeping the bottom intact and maintaining the shape of the bread.
|
| 3 |
SPREAD
the pesto in between the crevices of the bread using a small rubber spatula.
|
| 4 |
SPRINKLE
the Borden® Cheese Mozzarella Shreds into the crevices to fill in, tucking the cheese into the center of the bread. Sprinkle the remaining cheese on top.
|
| 5 |
TRANSFER
the loaf to a sheet pan lined with foil.
|
| 6 |
COMBINE
the melted butter and garlic and drizzle the mixture evenly over the bread. Season with salt and pepper.
|
| 7 |
BAKE
until the cheese is melted and bubbly, about 15 minutes. Serve warm with marinara, if desired.
|
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