Pesto Mozzarella Stuffed Bread

$- 1 loaf of crusty Italian or French bread - 1 cup fresh basil pesto - 2 cups fresh mozzarella cheese, shredded - 1/2 cup sun-dried tomatoes, finely chopped - 1/4 cup pine nuts, lightly toasted - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and freshly ground black pepper to taste - Fresh basil leaves for garnish You can use fresh herbs for extra taste. Try adding arugula or parsley. These will boost flavor and make the dish pop. - Baking sheet - Aluminum foil - Mixing bowl - Sharp knife - Spoon Having the right tools makes cooking easy and fun. A sharp knife helps cut the bread cleanly. A mixing bowl keeps your filling organized. Use a baking sheet to catch any cheese that spills out while baking. {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This step is key to getting that perfect, crispy crust. A hot oven helps the cheese melt well and the bread get golden. Next, take your loaf of crusty Italian or French bread. Carefully slice it in half lengthwise. If the bread is thick, you might want to hollow out some of the inside. This creates extra space for all that tasty filling. In a mixing bowl, combine the shredded mozzarella, finely chopped sun-dried tomatoes, and lightly toasted pine nuts. Mix them well so each bite is flavorful. Now, grab each half of the bread and spread a layer of fresh basil pesto on both sides. This adds a burst of flavor that pairs perfectly with the cheese. On the bottom half of the bread, pile on the mozzarella mixture. Spread it evenly to make sure every piece has cheesy goodness. To amp up the flavor, drizzle some olive oil over the filling. Add garlic powder, salt, and freshly cracked black pepper to taste. Finally, place the top half of the bread back on. Press gently to hold the filling inside. Wrap the stuffed bread tightly in aluminum foil. This helps keep the moisture in while it bakes. Place it directly on the oven rack and bake for 20-25 minutes. You want the cheese to melt and the bread to get crispy. After 20-25 minutes, take off the foil. Put the bread back in the oven for another 5 minutes. This will give the crust a nice, golden-brown color. When baking is done, remove the bread from the oven. Let it cool for a few minutes before slicing. Cut it into thick pieces for hearty servings. If you want, you can add fresh basil leaves on top for a pop of color and flavor. Enjoy your tasty treat! To hollow out the bread, start with a sharp knife. Slice the loaf in half lengthwise. Carefully cut around the edges inside the crust. Use your hands to pull out the soft bread. Leave enough crust to hold the filling. This step makes space for all those tasty ingredients. For the best melt, use fresh mozzarella cheese. Shred it instead of using slices. Spread the cheese evenly in the bread. Drizzle a little olive oil on it to help with melting. Bake at 375°F for 20-25 minutes, then remove the foil for 5 more minutes. This gives you a gooey, melted center with a crispy crust. If you have leftover stuffed bread, wrap it tightly in foil. Store it in the fridge for up to three days. To reheat, place it in the oven at 350°F for about 15 minutes. This keeps the bread fresh and the cheese melty. Enjoy your delicious leftovers! Pro Tips Choose the Right Bread: Opt for a crusty Italian or French bread that can hold the filling well without becoming soggy. Hollow It Out: If the bread's interior is dense, hollow it out slightly to create more space for the delicious stuffing. Fresh Ingredients Matter: Use fresh basil pesto and high-quality mozzarella for a more vibrant flavor and gooey texture. Let It Rest: Allow the stuffed bread to cool for a few minutes after baking for easier slicing and to let the flavors meld. {{image_4}} You can easily add more veggies to your stuffed bread. Spinach, bell peppers, or artichokes work great. Try adding roasted zucchini or mushrooms for extra flavor. These vegetables add texture and nutrients, making the dish even better. Feel free to mix and match to suit your taste. While mozzarella is classic, other cheeses can shine here. Try using fontina for a nutty taste or provolone for a sharp bite. You can also blend them for a rich, creamy filling. Goat cheese adds a tangy flavor that pairs well with pesto. Choose what you love to create your perfect stuffed bread. Pesto is not just basil! You can try sun-dried tomato pesto for a rich taste. Spinach or arugula pesto adds a peppery zing. If you want a nutty twist, use walnut or almond pesto. Each option brings a unique flavor that makes this dish exciting. Experiment with different kinds to find your favorite. To keep your pesto mozzarella stuffed bread fresh, wrap it well. Use plastic wrap or aluminum foil. This helps prevent the bread from drying out. Store it in the fridge for up to three days. Always ensure the bread is cool before wrapping. This keeps moisture trapped inside, keeping the bread soft. To reheat, preheat your oven to 350°F (175°C). Unwrap the bread and place it on a baking sheet. Bake for about 10-15 minutes. This warms the bread and melts the cheese again. You can also use a toaster oven for smaller pieces. Just watch it closely to avoid burning. You can freeze the stuffed bread if you have leftovers. Wrap it tightly in plastic wrap, then in foil. This prevents freezer burn. It can last up to two months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for a delicious meal. Yes, you can use store-bought pesto. It saves time and still tastes great. Look for a brand with fresh ingredients for the best flavor. Homemade pesto is always nice, but store-bought works well in a pinch. You can use several cheeses if you need a change. Try provolone or fontina for a different taste. If you want a dairy-free option, use vegan cheese made from nuts. Just ensure it melts well for the best results. To make this recipe vegan, use vegan cheese instead of mozzarella. Also, choose a dairy-free pesto. Many brands offer plant-based options. This way, you keep all the flavor while making it vegan-friendly. Baking the stuffed bread takes about 20-25 minutes. After that, remove the foil and bake for an extra 5 minutes. This will make the crust nice and crispy. Keep an eye on it to prevent burning. We explored how to make pesto mozzarella stuffed bread. You learned about the key ingredients, tools, and step-by-step instructions. I also shared tips for hollowing out bread and ensuring cheese melts well. Variations let you customize the dish with different cheeses or pesto flavors. Plus, I covered storage and reheating techniques for leftovers. Now you can enjoy this tasty treat anytime!$

Pesto Mozzarella Stuffed Bread

A delicious stuffed bread filled with fresh mozzarella, sun-dried tomatoes, and basil pesto, perfect for sharing.

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Prep Time 15

Cook Time 35

Total Time 50

Course Appetizer

Cuisine Italian

Servings 4

Calories 300 kcal

Ingredients

1 loaf crusty Italian or French bread
1 cup fresh basil pesto
2 cups fresh mozzarella cheese, shredded
1/2 cup sun-dried tomatoes, finely chopped
1/4 cup pine nuts, lightly toasted
2 tablespoons olive oil
1 teaspoon garlic powder
to taste salt
to taste freshly ground black pepper
optional fresh basil leaves for garnish

Instructions

Preheat your oven to 375°F (190°C) to prepare for baking.
Carefully slice the loaf of bread in half lengthwise, creating a top and bottom section. If the interior is dense, consider hollowing out some of the bread to create extra space for the filling.
In a mixing bowl, combine the shredded mozzarella, chopped sun-dried tomatoes, and toasted pine nuts. Stir well to ensure all ingredients are evenly mixed and ready to enhance the flavor profile.
Take each half of the bread and generously spread an even layer of basil pesto over the surface.
On the bottom half of the bread, evenly distribute the mozzarella mixture over the pesto layer, ensuring generous coverage.
Drizzle olive oil over the filling, then sprinkle garlic powder, salt, and freshly cracked black pepper to taste.
Gently place the top half of the bread back on, applying a slight pressure to compact the filling together firmly.
Wrap the stuffed bread tightly in aluminum foil to lock in moisture, then place it directly onto the oven rack. Bake for 20-25 minutes, or until the cheese is melted and the bread crust is crispy.
After 20-25 minutes, remove the foil and return the bread to the oven. Bake for an additional 5 minutes to allow the crust to caramelize to a delightful golden-brown.
Once the baking is complete, remove the bread from the oven and let it cool for a few minutes before slicing. Cut into thick pieces for hearty servings, perfect for sharing.
If desired, garnish with fresh basil leaves for an attractive presentation and a fragrant touch of color.

Notes

Garnish with fresh basil leaves for an attractive presentation.

Keyword appetizer, mozzarella, pesto, stuffed bread