Pesto Cheese Bread
This pesto cheese bread is ready in under 20 minutes with just 4 ingredients. Gooey mozzarella and basil pesto on crusty bread, perfect appetizer or side dish.
Table of contents
The Appeal of Pesto Cheese Bread
I love how this pesto cheese bread comes together in minutes. The basil pesto gives it a fresh, herby kick, and the fresh mozzarella melts into gooey pockets. It’s the kind of appetizer that disappears before you can get a second slice.
3 Reasons You’ll Love This Easy Cheesy Bread
- Ready in under 20 minutes from start to finish.
- Uses just four simple ingredients you can keep on hand.
- Perfect for parties, game day, or a quick weeknight side dish.
Key Ingredients for the Best Pesto Cheese Bread
- Pesto, Use a good-quality store-bought or homemade basil pesto. The oil content helps keep the bread from drying out. Look for one with real Parmesan and pine nuts.
- Fresh mozzarella, The soft, moist texture melts into creamy strands. Avoid pre-shredded; slice or tear the fresh ball.
- Italian or French bread, A crusty loaf holds up to the toppings. Day-old bread works well because it’s slightly drier and won’t get soggy.
Kitchen Tools for Making Pesto Cheese Bread
- Large baking sheet (rimmed to catch any drips)
- Serrated knife for slicing the bread
- Parchment paper (optional, for easy cleanup)
Tips for Perfect Pesto Cheese Bread Every Time
For the best results, slice the bread in half lengthwise so you get a flat surface for the pesto. Spread the pesto evenly, right to the edges. Don’t overload with cheese, a single layer of mozzarella slices is enough; too much can make the bread soggy. Keep an eye on the oven during the last few minutes; you want the cheese melted and just starting to brown, not burnt.
Choosing the Right Bread for Pesto Cheese Bread
The bread is the foundation. A crusty Italian or French loaf gives you a sturdy base that stays crisp after baking. Avoid soft sandwich bread or baguettes that are too thin, they’ll get overwhelmed by the toppings. A slightly stale loaf is actually ideal because it absorbs less moisture. If your bread is very fresh, you can toast it cut-side up for a few minutes before adding the pesto and cheese.
Pesto Cheese Bread Variations to Try
Try swapping the basil pesto for sun-dried tomato pesto or roasted red pepper pesto. Add a layer of sliced tomatoes or artichoke hearts before the cheese. For a protein boost, scatter cooked Italian sausage or shredded rotisserie chicken on top. If you prefer a sharper flavor, use provolone or fontina instead of mozzarella.
What to Serve with Pesto Cheese Bread
Serve this bread warm as an appetizer with marinara sauce for dipping. It also makes a great side dish alongside a bowl of tomato soup or a simple green salad. For a heartier meal, pair it with pasta or grilled chicken.
How to Store Leftover Pesto Cheese Bread
Store any leftover pesto cheese bread in an airtight container in the refrigerator for up to 3 days. The bread will soften, but reheating will bring back some crispness.
Can You Freeze Pesto Cheese Bread?
You can freeze the baked bread. Let it cool completely, then wrap tightly in foil and place in a freezer bag. Freeze for up to 1 month. To serve, reheat directly from frozen in a 350°F oven until hot and crispy, about 10-15 minutes.
Best Way to Reheat Pesto Cheese Bread
The best way to reheat this bread is in the oven or a toaster oven at 350°F for 5-7 minutes. This restores the crust’s crunch. Avoid the microwave, which will make the bread soggy and the cheese rubbery.
Pesto Cheese Bread FAQs
Can I use pre-shredded mozzarella?
Pre-shredded mozzarella often has anti-caking agents that prevent smooth melting. Fresh mozzarella sliced or torn gives the best gooey texture.
Can I make this ahead?
You can assemble the bread up to a few hours ahead, cover, and refrigerate. Bake just before serving for best results.
Can I use homemade pesto?
Absolutely. Homemade pesto will give a brighter flavor. Just make sure it’s not too watery.
What if I don’t have fresh mozzarella?
Low-moisture mozzarella works, but it won’t be as creamy. You can also use provolone or a mix of cheeses.
Equipment
- baking sheet
- oven
- knife
- Prep
- 10 min
- Cook
- 12 min
- Total
- 25 min
- Servings
- 8 servings
- Cuisine
- Italian
- Course
- Appetizer
Ingredients
Instructions
- Preheat the oven to 400 degrees F.
- Place the bread on a large baking sheet, cut side up. Spread each half with pesto. Top evenly with mozzarella slices and shredded Parmesan cheese.
- Bake for 10-12 minutes or until cheese is melted and starting to brown around the edges. Cut bread into slices and serve warm.
Nutrition (per serving, estimated)
- Calories
- 480 kcal24% DV
- Protein
- 28 g56% DV
- Fat
- 27 g35% DV
- Carbs
- 30 g11% DV
- Fiber
- 2 g7% DV
- Sodium
- 980 mg43% DV
% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.
complete the meal
Pairs Well With
First published
