Pesto Mozzarella Stuffed Bread

$To make pesto mozzarella stuffed bread, gather these items: - 1 large loaf of Italian bread - 1 cup fresh basil pesto - 2 cups shredded mozzarella cheese - 1/2 cup sun-dried tomatoes, chopped - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish Each ingredient plays a key role in flavor. If you want to mix it up, here are some ideas: - Bread: Use a French loaf instead of Italian for a different taste. - Pesto: Swap basil pesto with sun-dried tomato pesto for a unique twist. - Cheese: Try fontina cheese for a creamy texture. - Tomatoes: Fresh tomatoes can replace sun-dried ones; just chop them small. - Garlic: If you dislike fresh garlic, garlic powder works too; use about 1/2 teaspoon. - Oil: Any neutral oil can replace olive oil, but olive adds a nice taste. Using quality products can really make this dish shine. Here are my favorites: - Bread: Look for fresh, crusty Italian bread from your local bakery. - Pesto: I recommend a high-quality brand for the best flavor. Check for one without fillers. - Cheese: Use fresh, whole milk mozzarella for that gooey texture. - Tomatoes: Choose sun-dried tomatoes packed in oil; they add great flavor and moisture. These choices can enhance your pesto mozzarella stuffed bread, making each bite a delight! {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This helps create a nice, crispy crust. 2. Slice the Italian bread in half lengthwise. Be careful to keep it attached on one side. This creates a pocket for the filling. 3. In a bowl, mix the shredded mozzarella cheese, chopped sun-dried tomatoes, minced garlic, and grated Parmesan cheese. Season it with salt and pepper to your taste. 4. Spread the basil pesto evenly inside the bread pocket. Make sure to cover the bottom well. 5. Fill the pocket generously with the cheese and tomato mix. Press it down to pack it in tightly. 6. Brush the outside of the bread with olive oil. This helps it crisp up while baking. 7. Wrap the bread tightly in aluminum foil. Place it on a baking sheet for easy handling. 8. Bake in the preheated oven for 20-25 minutes. Look for melted cheese and golden bread. 9. Remove the foil and bake for an extra 5-10 minutes. This gives you a crustier exterior. 10. Let it cool for a few minutes. Then slice it into pieces and garnish with fresh basil leaves. - Use fresh ingredients. Fresh basil and quality cheese make a big difference in flavor. - Don’t overstuff. Make sure to pack the stuffing, but don’t force too much in. - Taste as you go. Adjust the seasoning to suit your palate. This makes the dish more enjoyable. Follow these steps, and you'll create a delightful pesto mozzarella stuffed bread that everyone will love! Serve your pesto mozzarella stuffed bread warm. It pairs well with a simple salad. You can also enjoy it as a snack or appetizer. Cut it into smaller pieces for easy sharing. Try serving it with marinara sauce for dipping too! One common mistake is not slicing the bread deep enough. You need to create a good pocket for the filling. Another mistake is overstuffing the bread. If you pack it too tight, it may not cook evenly. Lastly, don’t forget to brush the outside with olive oil. This step gives your bread a nice crisp. You can prepare your stuffed bread a few hours ahead. Follow all the steps but wait to bake it. Wrap it tightly in foil and store it in the fridge. When you’re ready, just pop it in the oven. Adjust the baking time if it’s cold from the fridge. This makes mealtime simple and stress-free! Pro Tips Choose Fresh Ingredients: Always opt for the freshest basil and high-quality mozzarella to enhance the flavor of your stuffed bread. Customize Your Fillings: Feel free to add or substitute ingredients like olives, artichokes, or different cheeses to create your perfect stuffing. Watch the Baking Time: Keep a close eye on the bread during the last few minutes of baking to achieve your desired crustiness without burning. Let It Rest: Allow the stuffed bread to cool for a few minutes after baking; this helps the cheese set slightly for cleaner slices. {{image_2}} You can switch up the cheese in this recipe. Try using a blend of cheeses. For example, gouda or cheddar can add a sharp twist. If you like a creamy texture, use ricotta or cream cheese. Mixing mozzarella with provolone makes it extra cheesy and rich. Just remember to keep the total amount close to two cups. Want to boost the flavor? Add proteins or vegetables to your bread. Chopped cooked chicken or diced salami adds a savory touch. You can also mix in sautéed spinach or roasted peppers for extra color and taste. Just make sure to chop them small so they fit well in the bread. Pesto doesn't have to be just basil! You can try different herbs or nuts. For a twist, use cilantro and walnuts for a fresh flavor. Sun-dried tomato pesto gives a sweet and rich taste. You can even use arugula for a peppery kick. Experiment with these flavors to find your favorite combination! To store leftovers, wrap the stuffed bread tightly in plastic wrap or foil. Place it in an airtight container to keep it fresh. This will help keep the flavors intact. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Remove the bread from the fridge. Unwrap it from the plastic or foil. Place it on a baking sheet. Heat for about 10-15 minutes, or until the cheese is melted and the bread is warm. For a crispier crust, you can bake it without cover for the last few minutes. To freeze the stuffed bread, wrap it tightly in plastic wrap and then in foil. Label the package with the date. You can freeze it for up to three months. When you're ready to eat, let it thaw in the fridge overnight. Follow the reheating instructions to enjoy it again. Freezing helps you keep this tasty dish for later! I recommend using a large loaf of Italian bread. Its thick crust holds the filling well. Other good choices are French bread or ciabatta. These breads have a nice chew and flavor, too. They also toast well, giving you a crisp bite. Yes, you can use store-bought pesto. It saves time and still tastes great. Look for one made with fresh ingredients for the best flavor. Homemade pesto is fun to make, but store-bought is a good option when you are in a hurry. To prevent sogginess, spread the pesto evenly in the pocket. Avoid adding too much liquid. Pack the cheese and sun-dried tomatoes tightly, but not too tightly. Also, brush the outside of the bread with olive oil. This helps it crisp up in the oven. Wrapping the bread in foil keeps the moisture in but allows for a nice crust at the end. In this blog post, we covered key ingredients, step-by-step instructions, and helpful tips for stuffing. You learned about ingredient choices, baking techniques, and how to avoid common mistakes. Don't forget the variety of cheese options and adding proteins for new flavors. Remember to store leftovers properly and reheat them safely. With these guidelines, you’ll create perfect, tasty dishes every time. Enjoy your cooking and share your delicious results with friends and family.$

Pesto Mozzarella Stuffed Bread

A delicious Italian bread stuffed with pesto, mozzarella, and sun-dried tomatoes.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer

Cuisine Italian

Servings 6

Ingredients

1 large loaf Italian bread
1 cup fresh basil pesto
2 cups shredded mozzarella cheese
0.5 cup sun-dried tomatoes, chopped
0.25 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons olive oil
to taste Salt and pepper
for garnish Fresh basil leaves

Instructions

Preheat your oven to 375°F (190°C).
Slice the Italian bread in half lengthwise, careful not to cut all the way through—create a pocket for stuffing.
In a bowl, mix the shredded mozzarella cheese, sun-dried tomatoes, garlic, and grated Parmesan cheese. Add salt and pepper to taste.
Spread the fresh basil pesto evenly inside the bread pocket, ensuring it covers the bottom.
Generously fill the pocket with the cheese and tomato mixture, pressing it down to pack it in.
Brush the outside of the bread with olive oil to help it crisp up during baking.
Wrap the bread tightly in aluminum foil and place it on a baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the bread is golden.
Remove the foil and bake for an additional 5-10 minutes for a crustier exterior.
Allow to cool for a few minutes, then slice into individual pieces. Garnish with fresh basil leaves before serving.

Notes

Serve warm for the best flavor.

Keyword appetizer, mozzarella, pesto, stuffed bread