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!
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
- Recipe adapted from The Cooking Jar
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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