photo of Hasselback Pesto Cheese Bread on a cutting board
Last week, I came across this post for cheesy bacon bread and just knew I had to recreate it. The bread looked really cool, with its accordion shape and generous bacon spread.

It’s actually really easy to make and is a nice party appetizer.

overhead photo of the bread

If I had an Oscar viewing party this past weekend, I totally would have made it then. Luckily, I didn’t have to host my own party. Our friends hosted a party and we got to watch the show on their giant TV and play Oscar bingo.

This was actually the first time I’ve played Oscar bingo, and I have to say, it makes watching the show so much more fun and forces you to pay attention. I never thought I could get so excited by “someone flubs a line” or “winner thanks their parents in the acceptance speech.”

overhead photo of the bread to show how it's sliced

For my hasselback bread, I decided to make a pesto and cheese version because I’ve been on a pesto kick lately. I sliced the bread, spread generous amount of pesto and put slices of cheese in between each slice. Then I briefly heated the bread in the oven and it was ready to eat.

This crusty, cheesy, pesto bread is the result.

close-up photo of the bread

You might like my pull-apart pizza bread, too!

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Hasselback Pesto Cheese Bread

This cheesy bread stuffed with pesto is so easy to make and is a great appetizer or side dish for dinner!
Servings: 16 slices
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
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Ingredients

  • 1 loaf of French bread
  • 1 cup of Pesto sauce
  • approximately 16 slices of Monterey jack cheese, or other cheese of choice like cheddar, provolone, etc

Instructions
 

  • Preheat oven to 350°F.  Using a bread knife, make slices into the bread, about 1/2 inch thick. Make sure to stop the knife before you reach the bottom, so that you do not cut completely through. I stopped about 3/4 of the way down.
  • Spread pesto on both sides of each bread slice. To have easier access to the slices, lift the bread up from its bottom and it should open like an accordion.
  • Set the bread back down and place a slice of cheese in each slit.
  • Place bread on baking sheet. Bake for approximately 8 minutes, or until cheese is melted and bread is toasted. Careful not to cook too long or your pesto will turn brown.

Notes

Serving: 1slice, Calories: 123kcal, Carbohydrates: 7.9g, Protein: 5.3g, Fat: 7.8g, Saturated Fat: 3.3g, Sodium: 245.6mg, Fiber: 0.4g, Sugar: 0.9g, NET CARBS: 8
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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