Best 2 Grilled Pesto Cheese Bread Recipes

Grilled pesto cheese bread is a delightful combination of flavors and textures. The garlicky, nutty pesto, the gooey, melted cheese, and the crispy, buttery bread come together to create a sandwich that is irresistible. Whether you are a fan of pesto or just looking for a new and exciting way to enjoy cheese bread, this recipe is sure to satisfy your cravings. It is perfect for a quick and easy lunch or dinner, or as a party appetizer.

Here are our top 2 tried and tested recipes!

GRILLED FRENCH BREAD PIZZA WITH MUSHROOM PESTO AND FONTINA CHEESE

Grilled French Bread Pizza with Mushroom Pesto and Fontina Cheese image

Provided by Bobby Flay

Categories appetizer

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

1-ounce dried porcini mushrooms
1 pound cremini or white button mushrooms, stems removed
1/4 cup canola oil
Salt and freshly ground black pepper
Whole head roasted garlic, pulp removed
1/4 cup toasted walnuts
1/4 cup loosely packed fresh flat-leaf parsley
2 teaspoons fresh thyme leaves
3/4 cup extra-virgin olive oil
1/4 cup plus 2 tablespoons grated Pecorino Romano cheese
1 loaf French bread, about 24 inches long, sliced in 1/2 lengthwise
2 1/2 cups grated fontina cheese

Steps:

Place the porcini mushrooms in a bowl and cover with boiling water. Let sit until softened, 30 minutes.
Heat the grill to high.
Brush the cremini or white button mushroom caps with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the caps over and continue grilling until the mushrooms are cooked through, about 5 minutes longer. Remove from the grill, let cool slightly then coarsely chop.
Remove the porcinis from the soaking liquid and place in the bowl of a food processor with a few tablespoons of the soaking liquid. Add cremini mushrooms, garlic pulp, walnuts, parsley and thyme in a food processor and process until finely chopped. With the motor running, slowly add 1/2 cup of the olive oil and process until smooth. Add 1/4 cup of the Romano cheese and pulse a few times to incorporate. Season with salt and pepper.
Brush the bread on the cut side with the remaining 1/4 cup of olive oil and season with salt and pepper. Evenly spread the pesto over the cut side of each half of bread. Top the pesto with the fontina cheese, return to the grill, cheese side up, close the cover of the grill and cook until the cheese has melted, about 2 minutes. Remove from the grill and sprinkle with the remaining Romano.

GRILLED PESTO-CHEESE BREAD

Grilled Pesto-Cheese Bread image

Reap the praise when you top bread with two classic Italian ingredients. Prepared pesto makes a perfect instant spread.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 12

Number Of Ingredients 3

Ingredients

1 loaf Italian bread (10 to 12 inch)
1/3 cup refrigerated basil pesto (from 7-oz container)
3/4 cup shredded mozzarella cheese (3 oz)

Steps:

Heat gas or charcoal grill. Cut 18x18-inch sheet of heavy-duty foil. Cut loaf of bread in half lengthwise. Spread each half with pesto. Sprinkle with cheese.
Place bread, cheese sides together, on foil; wrap securely using double fold seals, allowing room for heat expansion.
When grill is heated, place wrapped bread on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 10 to 12 minutes, rotating and turning over occasionally, until bread is warm and cheese is melted.
Carefully unwrap bread to allow steam to escape. Separate loaf into 2 halves; cut each into 6 pieces. Serve immediately.

Nutrition Facts : Calories 110, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 0 g, TransFat 0 g

Tips:

Use fresh basil for the pesto sauce to get the best flavor.
Pine nuts can be replaced with walnuts or almonds in the pesto sauce.
Use a good quality mozzarella cheese that will melt well.
Slice the bread into thick slices so that it can hold the toppings well.
Brush the bread with olive oil before grilling to prevent it from sticking.
Grill the bread over medium-high heat so that it gets nice and crispy.
Watch the bread closely while it is grilling to prevent it from burning.
Serve the grilled pesto cheese bread immediately with your favorite dipping sauce.

Conclusion:

Grilled pesto cheese bread is a delicious and easy-to-make appetizer or snack. It is perfect for parties, picnics, or just a quick bite to eat. The combination of pesto, mozzarella cheese, and grilled bread is sure to please everyone. So next time you are looking for a quick and tasty recipe, give grilled pesto cheese bread a try.