Pesto Pull Bread

Pesto Pull Bread

I love my traeger grill and I always follow their new recipes.  I saw an instagram picture from Traeger for Pesto Pull Bread and I had to try it for myself.  While I did not follow the recipe, I did create my own from the picture. Man, it was delicious! If you are looking for a great appetizer, this is it!  Plus, I used the oven so this recipe is for everyone!


Pesto Pull Bread

Pesto Pull Bread

Prepare the Pesto

Make sure to rinse your basil.  Especially if it is farm fresh.  Need to make sure to get all of the dust off the leaves.

Basil

In a food processor combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.  If you like your pesto a little on the runnier side you can add a tad more oil, or even a little water if you want it to be a tad bit healthier.

Making Pesto

Set aside the pesto.

Prepare the Pull Bread

Preheat your oven to 375 degrees Fahrenheit.

Pesto Pull Bread

On a cutting board, slice the bread loaf into 1 inch wide cubes (making sure to not cut all the way through the bread.  Try to leave at least 1/4 inch on the bottom) using a bread knife.

Cut the bread into cubes

Make cuts roughly 3/4 to 1 inch apart.  Turn the loaf 90 degrees and make another set of cuts roughly 3/4 to 1 inch apart.  This will give you perfect cubes.

Pour butter over the loaf

Place the bread onto a double sheet of aluminum foil.  Curl up the edges and then pour the melted butter over the loaf.  Spreading the cubes apart as you pour the butter.

Place the cheese within the cuts

Then add break the mozzarella cheese slices into 1 inch wide sections and place them in between the cubes.

Pour the pesto over the bread

Then pour the pesto over the loaf, using a spoon to get the pesto into the spaces between the cut cubes.

Top with Parmesan cheese

Finally top the bread with Parmesan cheese.  Seal the foil around the bread.

Wrap and bake

Bake for 15-20 minutes or until the cheese melts.  Then unwrap and continue to bake for 10-15 more minutes or until the cheese browns.

Unwrap and brown the cheese

Unwrap, serve and enjoy!

Pesto Pull Bread

An awesome appetizer!

5 from 2 votes
Pesto Pull Bread
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
The perfect appetizer! Cheesy, salty and savory all in one.
Course: Appetizer
Cuisine: American/Italian
Servings: 8
Author: Rex
Ingredients
Pesto
  • 2 cups fresh basil
  • 1/2 to asted pine nuts
  • 3 cloves garlic
  • 1/2-2/3 cup olive oil
  • 1/2 cup shredded Parmesan cheese
  • Kosher salt and Freshly cracked Pepper for seasoning
Pull Bread
  • 1 loaf un-sliced bread Italian or Sour Dough Bread
  • 1 stick butter melted
  • 8 oz mozzarella cheese sliced
  • 1/4 cup Parmesan cheese shredded
Instructions
  1. Make sure to rinse your basil. Especially if it is farm fresh. Need to make sure to get all of the dust off the leaves.
  2. Basil
  3. In a food processor combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If you like your pesto a little on the runnier side you can add a tad more oil, or even a little water if you want it to be a tad bit healthier.
  4. Making Pesto
  5. Set aside the pesto.
  6. Preheat your oven to 375 degrees Fahrenheit.
  7. On a cutting board, slice the bread loaf into 1 inch wide cubes (making sure to not cut all the way through the bread. Try to leave at least 1/4 inch on the bottom). Make cuts roughly 3/4 to 1 inch apart. Turn the loaf 90 degrees and make another set of cuts roughly 3/4 to 1 inch apart. This will give you perfect cubes.
  8. Place the bread onto a double sheet of aluminum foil. Curl up the edges and then pour the melted butter over the loaf. Spreading the cubes apart as you pour the butter.
  9. Then add break the mozzarella cheese slices into 1 inch wide sections and place them in between the cubes.
  10. Then pour the pesto over the loaf, using a spoon to get the pesto into the spaces between the cut cubes.
  11. Finally top the bread with Parmesan cheese. Seal the foil around the bread.
  12. Bake for 15-20 minutes or until the cheese melts. Then unwrap and continue to bake for 10-15 more minutes or until the cheese browns.
  13. Unwrap, serve and enjoy!
Recipe Notes

Adapted from Traeger Grills https://www.traegergrills.com/recipes/baked-goods/dan-patrick-pull-apart-pesto-bread

Adapted from Traeger Grills https://www.traegergrills.com/recipes/baked-goods/dan-patrick-pull-apart-pesto-bread

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