Let me show you how to make the best cheesy pesto garlic bread with just 5 ingredients. Baguette lovingly smothered in my homemade basil pesto sauce, cheese and butter. This recipe is great for picnics, appetizers or finger foods, it is a sure crowd pleaser.
Preheat the oven to 190C/385F and slice the mozzarella cheese thinly then set aside (you can shred the cheese of you would prefer)
Cut the baguette about 1 inch crosswise but not cutting it all the way through the bottom of the loaf (see image in collage for reference) It should looks like pages of a book at this point.
Spread basil pesto into the crevices of each bread slices then stuff with the mozzarella slices.
Place the bread loaf on an aluminium foil wide enough to wrap the bread in, melt butter in the microwave for a few seconds, add about ½ tbsp of pesto and mix to combine and brush over the bread then wrap loosely.
Bake in the preheated oven for 15 to 20 minutes or until the cheese is completely melted. Carefully bring the out of the oven once it is done and serve immediately.
How to store In the fridge: this garlic pesto bread is best served immediately and consumed within few hours of making it. However, if you do have leftovers, store it in the fridge for up to 3 days wrapped in a plastic bag/cling film as you would with pizza.To reheat: the best way to reheat would be in the oven. Warm in a preheated oven for about 3 to 5 minutes or until warmed to your liking.Can I make this ahead?Yes, you can make it ahead of time just before you bake it. Place it in the fridge for up to 24 hours and it can be frozen for up to 2 months.Note: nutritional value is provided as a courtesy, please use your own trusted nutritional calculations for accuracy.