Monday, April 26, 2010

Pesto Garlic Bread

Not wanting to minced up some fresh garlic, or used the powdered variety, I opened up my fridge and reached for the basil pesto that I had made recently. Pesto has garlic in it so it should make some fairly good garlic bread right? Wrong! It make the BEST garlic bread ever! I'm serious! It probably did take me just as long to do as chopping up some garlic but not nearly as much work. Just heat a little olive oil, cook the pesto for a couple minutes and spread onto one side of the bread. I promise you'll be making garlic bread this way from now on!!

What You Need:

loaf of Italian bread
1/2 c basil or oregano pesto
2 tbs olive oil

What To Do:

Heat the olive oil in a small sautee pan over medium low heat. You want the oil just warm enough to slightly cook the pesto and remove the raw garlic flavor. If your oil is to hot, you'll burn not just the garlic but the Parmesan cheese and herbs too which wouldn't be so tasty. Slice the bread through the center, seperating it into the top and bottom. On one half, spread the warmed pesto. On the other half, spread some butter. Sandwich them back together and place a preheated 350 oven for about 15 minutes. This lets the butter melt and bread to suck up all the flavors on the inside, and get nice and crusty toasty on the outside. Remove from the oven and slice into slices.

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