Stuffed French Bread

Here is the second recipe for June.

Stuffed French Bread

1/3 cup sun dried tomato pesto
8 oz French bread
1 cup shredded mozzarella cheese.

Pesto:
3/4 cup grated Parmesan cheese
1/3 cup olive oil
1/4 cup pine nuts
3 cloves garlic
1/2 cup oil packed sun dried tomatoes

Combine all in a food processor and blend until smooth. (makes 1 1/3 cups)

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

Cut loaf diagonally into 12 slices, cutting to within 1/2 of the bottom, not all the way through. Spread both sides of each piece of bread with pesto. Sprinkle slices with cheese. Securely wrap bread in foil .

Grill bread uncovered 5-6 inches from MEDIUM heat for about 10 minutes turning once, until hot.




Due to company and the consumption of wine I forgot to snap a picture of this until there were only 2 slices left.

I used 4 cloves of garlic. I also used all the pesto and a lot of cheese which created a heady, gooey product. The pesto by itself was wonderful.