Easy Pesto Bread!

Name: Easy Pesto Bread!
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: American
Ingredients: baguette; basil pesto

Brenna's Test Kitchen

San Francisco

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8 Servings

10 min

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EasyQuick5 Ingredients or lessUnder 30 minutes

This is one of my favorite things to make when I have a little spare pesto in the fridge or freezer, and some nice bread that’s starting to go stale (or of course fresh bread! But it breathes new life into a baguette that’s past its prime). It’s great served at dinner alongside a protein or pasta, or with eggs for a quick breakfast or lunch. It works great with any type of bread, including gluten free. Whatever you do, watch the pesto bread very closely once it goes in the oven - everyone’s broilers are different and some are insanely hot. Depending on your oven, this could be done in 30 seconds or 2-3 minutes - so don’t get distracted while making this.

Ingredients

each

baguette

or other crusty loaf like ciabatta or a sour batard

¹/²

cup

basil pesto

you may not use all of it depending on how big your pieces of bread are

Directions

Step 1

Preheat your oven broiler and position the top rack on the highest position. Line a small rimmed baking sheet with parchment paper (or foil if you don’t have parchment). Slice your bread in half as if you were using it to make a sandwich. Lay the bread inside up on the lined baking sheet. Spoon pesto generously over the bread, evenly distributing with the back of a spoon or an offset spatula.

Step 2

Place the baking sheet in the oven on the top rack. Broil until the bread is deep golden brown and the pesto is bubbling, 30 seconds - 3 minutes (start checking at 30 seconds until you know how long this takes in your particular oven). If anything is starting to look burnt, regardless of how much time it’s been in, remove the pan from the oven immediately. Slice & serve!

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