Print

Pesto Baked Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is one of the simplest and most satisfying of starters. Make extra loaves for servings with dinner. It makes an excellent plate mop.

Ingredients

Scale
  • 1 baguette or loaf of ciabatta
  • 1 cup pesto Supergreen Vegan Pesto (substitute with your own version or store-bought)

Instructions

  1. Fire up the grill to medium heat.
  2. Lay your loaf on a clean surface, with the natural top of the crust facing up. Use a serrated knife to make 1/2-inch slices on a diagonal, cutting to 1/2-inch from the bottom of the bread. You want the loaf to remain in tact.
  3. Transfer the loaf to a sheet of aluminum foil, measuring the foil four inches wider and longer than the loaf.
  4. Spread the slices apart with one hand and use a spoon to spread in between each slice.
  5. Wrap the loaf in the foil so it is completely covered.
  6. Place the bread over direct heat for 5 minutes, allowing it to toast. Transfer the loaf to indirect heat for another 5 minutes to warm it through. (You can also make this over the campfire by placing it directly on red, glowing embers for 5 minutes).
  7. Keep wrapped and warm until ready to serve. Before serving, open the foil and allow the steam to escape and the bread to cool slightly.

Notes

To cook in your home oven, preheat the oven to 350 degrees Fahrenheit and bake for 10 minutes.