Provolone Pesto Loaf
Indulge in the irresistible allure of a Provolone Pesto Loaf, a show-stopping appetizer that combines bold Italian flavors with a stunning presentation. This recipe starts with a crusty unsliced Italian bread loaf, carefully scored to create a pull-apart masterpiece. It’s then layered with vibrant pesto, melty slices of provolone cheese, and drizzled with garlic-infused melted butter for an aromatic boost. A sprinkle of Parmesan cheese adds a rich, nutty finish, while optional fresh parsley imparts a pop of color and freshness. Baked to golden perfection, this stuffed bread delivers gooey, savory bites in every pull, making it an ideal centerpiece for gatherings or a comforting snack for any occasion. Easy to prepare in just 35 minutes, this Provolone Pesto Loaf is perfect for anyone craving a flavorful twist on classic bread recipes.
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Recipe Information
Ingredients
- 1 loaf Italian bread loaf (unsliced)
- 1 cup Pesto
- 8 slices Provolone cheese, sliced
- 3 tablespoons Unsalted butter, melted
- 2 cloves Garlic cloves, minced
- 2 tablespoons Grated Parmesan cheese
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Place the Italian bread loaf on a cutting board. Using a serrated knife, make diagonal cuts across the top of the bread, about 1 inch apart, being careful not to cut all the way through. Rotate the loaf and make diagonal cuts in the opposite direction, creating a diamond pattern.
Using a small spoon or butter knife, spread the pesto into the cuts of the bread, making sure it coats the inner surfaces evenly.
Tuck the slices of provolone cheese into the cuts, distributing them evenly throughout the loaf.
In a small bowl, mix the melted butter and minced garlic. Drizzle this mixture over the bread, ensuring it seeps into the cracks.
Sprinkle the grated Parmesan cheese over the top of the loaf.
Transfer the stuffed loaf to the prepared baking sheet and cover it loosely with aluminum foil to prevent the cheese from over-browning.
Bake in the preheated oven for 15 minutes, then remove the foil and bake for an additional 5 minutes, or until the cheese is fully melted and bubbling.
Remove the bread from the oven and let it cool slightly. Sprinkle with chopped parsley for garnish, if desired.
Serve the Provolone Pesto Loaf warm, allowing guests to pull apart pieces of the cheesy, pesto-filled bread.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 658 mg | 29% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 1.8 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 237 mg | 18% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 141 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
