Best 2 Grilled Pesto Cheese Bread Recipes

Indulge in a culinary delight with our irresistible Grilled Pesto Cheese Bread, a symphony of flavors that will tantalize your taste buds. Savor the perfect balance of crispy, golden bread, gooey melted cheese, and a vibrant herbaceous pesto that bursts with freshness. This dish is a delightful appetizer, snack, or even a light meal, perfect for any occasion. With just a few simple ingredients and minimal effort, you can create this delectable treat in the comfort of your own kitchen. Additionally, discover variations of this classic recipe, including a mouthwatering Caprese Grilled Cheese with juicy tomatoes and fresh mozzarella, a savory Grilled Pesto Turkey Sandwich loaded with protein, and a tantalizing Grilled Halloumi and Avocado Sandwich that combines creamy avocado with salty halloumi cheese. Embark on a culinary adventure and explore the diverse flavors these recipes have to offer!

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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 a good quality pesto. This will make a big difference in the flavor of the bread.
If you don't have a grill, you can cook the bread in a panini press or on a griddle.
Be careful not to overcook the bread. It should be cooked through, but still slightly soft and chewy.
Serve the bread warm with your favorite dipping sauce.

Conclusion:

Grilled pesto cheese bread is a delicious and easy-to-make appetizer or snack. It's perfect for parties or picnics, and it's also a great way to use up leftover pesto. With just a few simple ingredients, you can create a flavorful and satisfying dish that everyone will love.