Basil Pesto Bread Recipe - Allrecipes.com
Basil Pesto Bread Recipe
  • READY IN 30 mins

Basil Pesto Bread

Recipe by  

"At a recent party our friends went wild over this. A simple pesto is spread on Italian bread and layered with roma tomatoes and cheese. It takes a little time, but it is worth it. I freeze the basil in ice cube trays, then put the cubes in freezer bags. You can easily take out and thaw what you need. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 16 slices Change Servings
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  • PREP

    25 mins
  • COOK

    5 mins
  • READY IN

    30 mins

Directions

  1. In a blender or food processor, puree the basil leaves, olive oil and garlic. Mix in the pine nuts and Parmesan cheese. Continue processing until desired consistency is reached.
  2. Preheat the broiler.
  3. Slice Italian bread to desired thickness. Spread a layer of pesto on each slice. Top with roma (plum) tomatoes and mozzarella cheese.
  4. Place topped bread slices in a single layer on a large baking sheet. Broil 5 minutes, or until cheese is bubbly and lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
May 16, 2006

Yummy, I used a baguette. I would have given it 5 stars if you instructed to lightly toast the bread first. (The pesto/tomatoes make it soggy. Pesto was fantastic, I used basil and parsley mixed and added a little salt and pepper. I have plenty pesto left over for tomorrows dinner which I will toss with pasta and shrimp alfredo. FYI - pine nuts are also called pignoli nuts and you can find them near your olives, pickles etc. or in your pasta sauce section in your supermarket. I toasted in small non skillet by itself for a minute or two.

 
Most Helpful Critical Review
Oct 13, 2005

You would expect the bread to be nice and crisp; however, the basil mixture is very moist and makes the bread slightly soggy.

 
Jan 18, 2005

These are so freaken good! My husband and kids love these so much that I have to double the batch each time I make them. I agree with the last review, you can get away with less olive oil.

 
Oct 08, 2006

Awesome! My fiance doesn't prefer basil but loves this! Always the first to go at parties! Use fresh moz and parm...it makes a difference! Also, use baguette slices lightly toasted on both sides to avoid soggines. Watch pines nutss , as they burn very easily!Thanks for the great recipe!

 
Dec 17, 2007

Great recipe. I've made it several times and have received rave reviews each time. I do recommend lightly toasting the bread slices (a baugette works well) before adding the pesto; otherwise the bread tends to get a little soggy. I've made this with havarti, munster, and swiss cheese on top - and they are all good! Note - I used pre-made pesto...it cut down on time and still worked well.

 
Jun 09, 2003

I had so much basil in my garden, I was not sure what to do with it all. We tried this recipe and loved it. I even froze some for later. Thanks so much for submitting.

 
Mar 11, 2003

I didn't use the pesto recipe from this recipe, but made my own with cilantro, basil and sundried tomatoes. But the rest of the recipe was fantastic. I made these as appetizers and our guests loved them. They are so easy once the pesto is made. I also added a little bit of italian seasoning and crushed red pepper to each bread slice to spice them up a little. Delicious!

 
Jul 09, 2010

This was just excellent and I plan to make it often given it's summer and I'll have a bountiful supply of beautiful basil and vine-ripe Roma tomatoes in my garden. I did take a short cut in that I always keep homemade basil in the freezer (I put it in zip-loc bags, sort of flatten it out, then break off chunks as I need it). Since there was only Hubs and me eating it, I opted to use fresh Italian rolls from a wonderful old Italian bakery in Milwaukee. I agree with the submitter to slice the tomato thinly, although this is just a matter of personal preference. Not only is this delicious, with the slightly crunchy toasted Italian bread with its classic "Caprese-style" flavors of basil, tomato and mozzarella, but it also makes your mouth water just from its eye appeal. For me, this is some darn good comfort food.

 

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Nutrition

  • Calories
  • 194 kcal
  • 10%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 273 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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