1) PREHEAT oven to 350o F (175o C).
2) SCORE bread with a serrated knife lengthwise and then crosswise several times, making a crosshatch pattern of little squares but keeping the bottom intact and maintaining the shape of the bread.
3) SPREAD the pesto in between the crevices of the bread using a small rubber spatula.
4) SPRINKLE the Borden® Cheese Mozzarella Shreds into the crevices to fill in, tucking the cheese into the center of the bread. Sprinkle the remaining cheese on top.
5) TRANSFER the loaf to a sheet pan lined with foil.
6) COMBINE the melted butter and garlic and drizzle the mixture evenly over the bread. Season with salt and pepper.
7) BAKE until the cheese is melted and bubbly, about 15 minutes. Serve warm with marinara, if desired.
- 18.2 g Fat
- 8.2 mg Saturated fat
- 34 mg Cholesterol
- 691 mg Sodium
- 38.1 g Carbohydrate
- 1.6 g Dietary fiber
- 14.5 g Protein
Shop Ingredients
Nutritional Information
- 18.2 g Fat
- 8.2 mg Saturated fat
- 34 mg Cholesterol
- 691 mg Sodium
- 38.1 g Carbohydrate
- 1.6 g Dietary fiber
- 14.5 g Protein
Directions
1) PREHEAT oven to 350o F (175o C).
2) SCORE bread with a serrated knife lengthwise and then crosswise several times, making a crosshatch pattern of little squares but keeping the bottom intact and maintaining the shape of the bread.
3) SPREAD the pesto in between the crevices of the bread using a small rubber spatula.
4) SPRINKLE the Borden® Cheese Mozzarella Shreds into the crevices to fill in, tucking the cheese into the center of the bread. Sprinkle the remaining cheese on top.
5) TRANSFER the loaf to a sheet pan lined with foil.
6) COMBINE the melted butter and garlic and drizzle the mixture evenly over the bread. Season with salt and pepper.
7) BAKE until the cheese is melted and bubbly, about 15 minutes. Serve warm with marinara, if desired.