CHEESY STUFFED PESTO GARLIC BREAD

Eddie is the king of side dishes. I wrote this about him years ago, but he loves multiple side dishes with dinner. And things that I don’t even want or need a side with (i.e. pizza, spaghetti and meatballs, etc), he always wants a side.

Shockingly enough, many times garlic bread works as a side dish for him which makes dinner time ridiculously easy. While I would never be able to make an entire loaf of bread like this for our dinner (well, I guess I totally could, but then we’d be forced to eat it all and hate ourselves in the morning, whomp whomp), I LOVE this idea as a garlic bread side dish for a dinner with friends or family. It can easily be made in one loaf and everyone just pulls their slice off!

INGREDIENTS

• 1 head of garlic
• 1 tablespoon olive oil
• 1 loaf of Italian bread
• ½ cup unsalted butter softened
• 1 jar of DeLallo basil pesto
• 1 cup freshly grated fontina cheese
• 1/4 cup finely grated parmesan cheese

INSTRUCTIONS

1. To roast the garlic, preheat the oven to 350 degrees F. Slice off the top portion of the garlic head to reveal the cloves. Lightly rub back and forth to remove the paper and peel any excess paper off. Pour a bit of the oil over each bulb. Wrap the bulbs tightly in foil and place in the oven. Roast for 45 to 60 minutes, until the cloves are caramel and golden in color. You can do this process ahead of time!
2. Heat the oven to 400 degrees F. Line a baking sheet with foil and place the bread on the sheet.
3. Take the bread and make 1-inch slices ¾ of the way down into the bread, leave the whole loaf intact.
4. For full instructions : www.howsweeteats.com

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