[this post is in partnership with my favorites, DeLallo Foods. I’ve created some delicious recipes and videos that you’ll see over the next few months. xo]
Let me profess my love to you with cheesy pesto garlic bread.
There’s definitely enough to go around!
This is the kind of embarrassingly easy recipe I adore: it can be a party snack or a comforting side dish.
Eddie is the king of side dishes. He loves having multiple sides with dinner, even with meals that don’t usually need them—pizza, spaghetti and meatballs, you name it. Garlic bread often counts as a side for him, which makes dinners effortless. While making an entire loaf like this for just the two of us might be a little dangerous (we’d probably eat the whole thing and regret it in the morning), it’s perfect to serve alongside a family meal or at a dinner with friends. Slice the loaf and everyone just pulls off their piece.
Easy peasy.
It’s also totally appropriate to bring a big loaf of cheesy bread to a party. I usually head straight for the cheesy snacks, and add pesto and roasted garlic? Yes please. Roasted garlic becomes caramelized and sweet—which pairs beautifully with fontina and parmesan.
While I’m still secretly wishing for one big snow, I’m really missing fresh herbs. We couldn’t even find packaged basil last week and ended up with a basil plant that didn’t survive. Enter one of my favorites from DeLallo: their basil pesto. That jar of pesto is what made me fall in love with basil pesto—before that I mostly made arugula pesto loaded with cheese.
I also freeze pesto in the fall when herbs are abundant, but it never lasts long. Keeping jars of DeLallo basil pesto on hand makes it easy to add bright flavor to pizzas, pastas, sandwiches, and this cheesy stuffed garlic bread.
Cheesy Stuffed Pesto Garlic Bread
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Ingredients
- 1 head of garlic
- 1 tablespoon olive oil
- 1 loaf of Italian bread
- ½ cup unsalted butter softened
- 1 jar of DeLallo basil pesto
- 1 cup freshly grated fontina cheese
- 1/4 cup finely grated parmesan cheese
Instructions
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To roast the garlic, preheat the oven to 350°F. Slice off the top of the garlic head to expose the cloves, remove loose papery skins, drizzle with the olive oil, wrap tightly in foil, and roast for 45 to 60 minutes until the cloves are golden and caramelized. This can be done ahead of time.
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Increase the oven to 400°F. Line a baking sheet with foil and place the bread on the sheet.
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Make 1-inch slices through the loaf about ¾ of the way down, keeping the loaf intact at the base so slices stay connected.
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In a bowl, combine the softened butter with the roasted garlic cloves (squeeze them out of their skins) and about 2 tablespoons of pesto; mash together. Spread the garlic-pesto butter into every slice and crevice, reserving a little for the top. Stuff the fontina into the slices and crevices; add a touch more pesto if desired.
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Brush the top of the loaf with the remaining garlic-pesto butter. Bake for 20 to 25 minutes, until the bread is golden and the cheese is bubbly. Remove from the oven, sprinkle with parmesan, and serve hot.
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I appreciate you so much!
This loaf works for lunch, dinner, and yes—even breakfast.