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 |
1 |
PREHEAT
oven to 350° F (175° C).
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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.
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3 |
SPREAD
the pesto in between the crevices of the bread using a small rubber spatula.
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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.
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5 |
TRANSFER
the loaf to a sheet pan lined with foil.
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6 |
COMBINE
the melted butter and garlic and drizzle the mixture evenly over the bread. Season with salt and pepper.
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7 |
BAKE
until the cheese is melted and bubbly, about 15 minutes. Serve warm with marinara, if desired.
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