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Pesto Parmesan Cheese Bread

We love Pesto and in our opinion, Cuisine Perel’s classic Sweet Basil & Pinon Pesto is one of the best. Since we use it often, I am always trying to come up with new ways to enjoy it! The other night, I was looking for something to dress up some sourdough bread slices to go with a chicken pasta dish. Bored with garlic toast, I went rummaging through the fridge. I found a couple of tablespoons of leftover basil pesto and about the same amount of Parmesan Cheese Pesto. I blended the two pestos together, spread it on the bread, and popped it under the broiler for a couple of minutes. This was so amazing. It is now Roy’s favorite bread! It’s great as an appetizer or with pasta, soup, grilled foods, or salads.

If you want to try this at home, and I highly recommend it if you like pesto, simply blend equal parts of Sweet Basil & Pinon Pesto and Parmesan Cheese Pesto (1/3 oil to 2/3 cheese).

Heat the broiler. Position the rack 5 – 6 inches from the burner. Cut each slice of sour dough bread into 2 – 3 inch wide strips. Place a single layer of bread strips on a baking sheet. Pop under the broiler for a couple of minutes or until the bread just barely begins to color. Remove from broiler. Flip over the bread strips. Spoon some of the pesto mixture onto the un-toasted side of each strip; spread to coat evenly. You can add as much or as little of the pesto mixture as you like. I add enough so that the bread doesn’t show through the pesto. Pop the bread back under the broiler for another few minutes to heat up the pesto. Check frequently to avoid burning!

Eat hot and enjoy!