I apologize in advance for another leftovers post. But hey, leftovers make this family sane.
Well, at least it makes me sane.
Remember my post about making pesto with dried basil?
Here is what I did with my leftover pesto. Cheesy Pesto Bread.
Sometimes when there is no time for a “real meal”, dinner is store-bought soup with crusty bread. Usually I top the bread with coconut oil and then sprinkle it with vegan parm, but for today I thought of an idea and was able to use the last of the pesto.
Start with your baguette.
Gotta love the long baguette.
Slice in half.
Make cross sections with a serrated knife, about half way down into your bread. Cut as if you were slicing, and then slice the opposite direction. **Remember: Do not slice all the way through**
Brush, spread, or scoop your pesto into the bread in the openings where you just sliced. I used a pastry brush and also a knife to spread it in. Then I topped with more cheese, of course.
Bake at 400 for 4-7 minutes and this is what you get!
Paired with soup and dinner is done.
Cheesy pesto bread in a snap.
My Foodie Call 