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- 1 loaf of crusty Italian or French bread - 1 cup fresh basil pesto - 2 cups fresh mozzarella cheese, shredded - 1/2 cup sun-dried tomatoes, chopped - 1/4 cup pine nuts, toasted - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh basil leaves The key to this dish lies in the ingredients. The bread should be nice and crusty. It helps hold the filling well. I love using Italian or French bread for the best results. Fresh basil pesto adds a rich flavor. You can make your own or buy it. Either way, it should be bright and vibrant. The mozzarella cheese makes it creamy and melty. Shredded cheese works best as it fills every part of the bread. Sun-dried tomatoes bring a sweet and tangy taste. They add depth and contrast to the dish. Toasted pine nuts give a nice crunch. They bring a nutty flavor that pairs well with the pesto. For seasoning, olive oil, garlic powder, salt, and pepper are must-haves. They enhance the overall flavor, making every bite delicious. If you wish, fresh basil leaves can be added as a garnish. They look great and add freshness. Gather these ingredients, and you’re ready to create a hearty and flavorful meal! {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This heat makes the bread crisp. 2. Take the loaf of bread and slice it in half lengthwise. You can hollow out some bread from the inside to fit the filling. This step helps the filling to stand out. 3. In a bowl, mix the shredded mozzarella, chopped sun-dried tomatoes, and toasted pine nuts. Stir until they blend well. This mix gives a rich taste. 4. Spread a layer of basil pesto on both halves of the bread. The pesto adds a fresh, herby flavor. 5. On the bottom half, evenly distribute the mozzarella mixture over the pesto. Make sure to cover it well for each bite. 6. Drizzle olive oil over the filling. Then, sprinkle garlic powder, salt, and pepper to taste. The olive oil keeps it moist and adds flavor. 7. Place the top half of the bread back on. Press gently to compact the filling. This step holds everything together. 8. Wrap the stuffed bread in aluminum foil. Place it directly on the oven rack. Bake for 20-25 minutes until the cheese melts and the bread is crispy. 9. Remove the foil and bake for an additional 5 minutes. This step helps achieve a golden-brown crust. You want that nice crunch on the outside. 10. Once done, let the bread cool slightly. Then, slice it into thick pieces for serving. This makes it easy to share with friends or family. 11. If you like, garnish with fresh basil leaves. They add a nice touch of color and flavor. How to choose the right bread Select a crusty Italian or French loaf. A sturdy bread holds the filling well. The crust adds texture and flavor. Avoid soft, airy loaves as they can fall apart. Look for a fresh loaf for the best taste. Tips on hollowing the bread Cut the bread in half first. Use a serrated knife to slice it easily. Carefully scoop out some of the inside using your fingers or a spoon. Leave enough bread around the edges for support. Don’t hollow it too much; you want a good base for your filling. Ensuring even melting Shred your mozzarella cheese for even melting. Smaller pieces melt faster and more evenly. Mix it with your other filling ingredients before baking. This helps distribute the cheese for a gooey texture. Alternatives to mozzarella If you want a change, try provolone or fontina cheese. They melt well and add different flavors. Goat cheese can add a tangy twist. Just make sure to use cheese that melts nicely. Additional spices and herbs Add garlic powder, as it boosts the flavor. You can also sprinkle Italian herbs for a more robust taste. Try crushed red pepper for some heat. Fresh herbs like thyme or oregano can add a nice touch. Making it extra cheesy For a cheesier bread, mix in some parmesan or cheddar. Layer extra cheese on top before baking. This adds a crispy, cheesy crust that everyone will love. Don’t be shy; cheese lovers will appreciate the extra cheesy goodness! Pro Tips Use Fresh Ingredients: Always opt for fresh mozzarella and homemade or high-quality pesto for the best flavor. Customize Your Fillings: Feel free to add other ingredients like spinach, artichokes, or olives to enhance the flavor profile. Toast Your Bread: For extra crunch, consider toasting the bread halves lightly before filling them. Serve with Dipping Sauce: A side of marinara or a balsamic glaze makes for a delicious dipping option. {{image_2}} You can change the pesto if you want. Try sun-dried tomato pesto or arugula pesto. These give a nice twist to the flavor. You can also use store-bought pesto for speed. For cheese, fresh mozzarella is great, but you have options. You can use provolone or fontina cheese. Both melt well and taste amazing. If you need gluten-free options, use gluten-free bread. Many stores sell good gluten-free loaves. For a vegan option, skip the cheese. Use vegan mozzarella or cashew cheese instead. Low-carb fans can use cloud bread or zucchini bread. These options keep the flavor while cutting carbs. You can make this dish even better by adding veggies or proteins. Slice up some bell peppers or spinach. You can also add cooked chicken or sausage for a heartier meal. You can mix in unique pesto flavors too. Try adding roasted red peppers or nuts like walnuts. These changes keep the dish fresh and exciting. To store leftover pesto mozzarella stuffed bread, wrap it well. Use plastic wrap or aluminum foil. This keeps it fresh and prevents drying out. Place the wrapped bread in the fridge. It will stay good for up to three days. If you want to freeze it, slice the bread first. Wrap each piece in plastic wrap. Then, place the slices in a freezer bag. This way, you can grab just what you need later. It can last up to three months in the freezer. Thaw it in the fridge overnight before reheating. For reheating, the oven is best. Preheat your oven to 350°F (175°C). Place the bread on a baking tray. Cover it with foil to keep it moist. Heat for about 15 minutes. The microwave works too but may change the texture. If you use it, heat in short bursts. Check often to avoid soggy bread. To keep the outer crust crispy, always use the oven. It helps maintain the tasty texture of your stuffed bread. In the fridge, pesto mozzarella stuffed bread lasts about three days. After that, it may spoil. Look for mold or off smells as signs of spoilage. If it feels hard or dry, it may not taste good. When frozen, it stays fresh for three months. Always check for freezer burn when thawing. This can affect the taste and texture. How to make homemade pesto? Making homemade pesto is easy. You need fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Blend them together until smooth. Add salt and pepper to taste. You can adjust the flavors by adding more garlic or cheese. Can I use pre-made pesto? Yes, you can use pre-made pesto. It saves time and still tastes great. Just make sure to choose a good quality brand. Look for one with fresh ingredients and no preservatives. What goes well with stuffed bread? Stuffed bread pairs well with a fresh salad, like a Caesar or Caprese. The crispness of the salad contrasts nicely with the warm, cheesy bread. You can also serve it with a bowl of tomato soup. Ideas for side dishes or dips Try serving your stuffed bread with marinara sauce for dipping. A garlic butter dip complements the flavors too. You can also serve it with a mix of olives and cheese for a tasty platter. Can I add meats or other veggies? Absolutely! You can add cooked chicken, ham, or spinach to the filling. Just chop them small so they mix well. This adds protein and more flavor to your stuffed bread. What are some good dipping sauces? Marinara is a classic choice, but you can try garlic aioli or a balsamic glaze. These dips add a new layer of taste. Experiment with different sauces to find your favorite. To make a tasty stuffed bread, I shared ingredients and steps for success. Using crusty bread, fresh pesto, and mozzarella is key. I included tips to perfect your dish and variations to suit different diets. Remember to store leftovers properly and reheat for best texture. With simple swaps and creative ideas, you can enjoy this dish your way. Dive in and enjoy the flavors!

Pesto Mozzarella Stuffed Bread

A delicious stuffed bread filled with pesto, mozzarella, sun-dried tomatoes, and pine nuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Italian
Servings 4

Ingredients
  

  • 1 loaf crusty Italian or French bread
  • 1 cup fresh basil pesto
  • 2 cups fresh mozzarella cheese, shredded
  • 0.5 cup sun-dried tomatoes, chopped
  • 0.25 cup pine nuts, toasted
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • optional fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the loaf of bread in half lengthwise, creating a top and bottom piece. If necessary, hollow out some of the interior to create space for the filling.
  • In a mixing bowl, combine the shredded mozzarella, chopped sun-dried tomatoes, and toasted pine nuts. Mix well to incorporate.
  • Spread an even layer of the basil pesto on both halves of the bread.
  • Evenly distribute the mozzarella mixture over the pesto on the bottom half of the bread.
  • Drizzle olive oil over the filling, and sprinkle garlic powder, salt, and pepper to taste.
  • Place the top half of the bread back on and press gently to compact the filling.
  • Wrap the stuffed bread in aluminum foil and place it directly on the oven rack. Bake for 20-25 minutes until the cheese is melted and the bread is crispy.
  • Remove the foil and bake for an additional 5 minutes to achieve a golden-brown crust.
  • Once done, let the bread cool slightly, then slice into thick pieces for serving.
  • Garnish with fresh basil leaves, if desired, for a pop of color.

Notes

Garnish with fresh basil leaves for a pop of color.
Keyword appetizer, mozzarella, pesto, stuffed bread