Try this delicious twist on garlic bread using basil pesto, sundried tomatoes, and Parmesan cheese.
Ingredients
- 1 pack La Brea Bakery French Twin Pack Baguette
- 8 ounces sundried tomatoes, drained
- 1 (4 ounce) stick butter
- 1 small jar basil pesto (about 6 ounces)
- ¾ cup Parmesan, grated
Preparation
- Preheat oven to 400°F.
- Slice the baguettes vertically, almost into slices, leaving ¼ of an inch at the bottom of each slice to hold the loaf together.
- Roughly dice the sun-dried tomatoes.
- Mix the butter, pesto, Parmesan, and sundried tomato pieces into a paste.
- Divide the paste between the two loaves, scooping a generous tablespoonful between each slice.
- Wrap the baguettes in aluminum foil.
- Bake for 20 to 30 minutes in the oven or on a grill over an indirect flame. Serve hot.
