Preheat a charcoal or gas grill for indirect cooking over medium-high heat (375 degrees). Cut bread into 1-inch diamonds, cutting within 1-inch of bread bottom.
Place this bread filled with mozzarella, pesto, and tomatoes on the grill for an easy and cheesy summer appetizer.
Servings and Ingredients
|1 (21-oz.) loaf Hy-Vee Bakery Artisan Asiago bread|
|1 (8-oz.) pkg. shredded whole milk mozzarella, divided|
|⅓ c. Gustare Vita basil pesto|
|¼ c. roma tomatoes, chopped|
|Fresh basil leaves, for garnish|
Things To Grab
- Charcoal or gas grill
- Aluminum foil
Place bread on heavy foil sheet large enough for wrapping loaf. Separate cut sections with your fingers and stuff with 1 cup cheese. Spread pesto in between sections, then stuff with remaining 1 cup cheese.
Bring long sides of foil up and together to loosely cover the bread loaf; fold twice to seal. Fold in the sides to seal. Grill for 25 to 30 minutes or until cheese is melted. Open foil and grill for 5 to 10 minutes more or until bread top is slightly crisp. Let stand for 5 minutes. Top with chopped tomatoes. Garnish with fresh basil, if desired.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 20mg
- Sodium: 410mg
- Total Carbohydrates: 18g
- Protein: 8g