Cheesy Pesto Garlic Bread
The following recipe and photography were provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
Elevate ordinary meals or special celebrations with this Cheesy Pesto Garlic Bread that doubles as a starter or side dish!
This spin on classic garlic bread starts with a fresh baguette from Heinen’s Bakery and a simple homemade garlic butter. Garlic bread traditionalists would stop there, but a layer of Heinen’s pesto and a handful of mozzarella and Parmigiano Reggiano takes the flavor to a new level. Don’t forget a drizzle of olive oil and sprinkle of parsley for garnish!
Perfect as an appetizer or paired with pasta, soup, or a fresh salad, this Cheesy Pesto Garlic Bread is guaranteed to be a crowd-pleaser!
Why You’ll Love This Recipe
- Homemade garlic butter is a game changer. Making homemade garlic butter is surprisingly simple. All you have to do is drench a whole garlic bulb in olive oil, roast it for 40 minutes, and add it to Heinen’s unsalted butter. You can keep it on-hand in the fridge for this recipe or any other dishes you may be whipping up.
- Pesto is a deliciously unexpected surprise. You’ve likely tried classic garlic bread, but have you ever experienced pesto garlic bread? The pesto offers a tangy, herbaceous twist, creating a beautifully balanced bite with the mild and creamy mozzarella cheese.
- It pairs with more than pasta. While garlic bread is typically served with spaghetti marinara, this Cheesy Pesto Garlic Bread shines alongside all types of pastas, soups, salads, pizzas, and more!
Cheesy Pesto Garlic Bread
Servings: 4
Ingredients
- 1 French baguette
- 1/3 cup Heinen's unsalted butter, softened
- 1 whole garlic bulb
- 1/2 cup Heinen's pesto Genovese
- 1 cup Heinen's shredded mozzarella cheese
- 1/2 cup Heinen's grated Parmesan Reggiano cheese
- Fresh parsley, chopped (for garnish)
- Heinen's extra virgin olive oil, for garnish
- Salt and pepper ,to taste
Instructions
- Preheat the oven to 400°F.
- Cut the top layer off of a whole bulb of garlic and place it in the center of a large foil sheet. Pour a generous amount of olive oil over the top and season with salt and pepper to taste. Wrap the sides of the foil gently over the top. Bake for 35-40 minutes until golden brown. Remove from the oven and carefully squeeze the soft garlic into the butter. Mix well.
- Preheat your oven to 375°F. Line a baking sheet with parchment paper or foil.
- Slice the loaf of bread in half lengthwise. Spread the garlic butter evenly over both halves, then add a layer of the basil pesto. Sprinkle with shredded mozzarella and Parmesan Reggiano cheese. Bake for 12 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped parsley and olive oil. Slice and serve warm.
Tip: For a golden brown top, broil the bread for an additional 1-2 minutes, watching closely to prevent burning.
