Ingredients
- 1 loaf Italian Bakery Bread uncut
- 1/2 pound fresh mozzarella cheese sliced
- 2-3 tomatoes
- 2 tablespoons olive oil
- 2 tsp garlic cloves minced
- Salt to taste
- Black Pepper to taste
- 1/4 cup jarred basil pesto sauce
- Fresh basil leaves
Method
- Preheat oven to 400°F
- Put the bread on a sheet pan. Cut slices into the bread 3/4 of the way through- but not all the way. We’re making pockets to stuff. Cut slices every 1 to 2 inches.
- Cut the mozzarella and tomatoes into slices and stuff 1 slice of cheese and tomato into each pocket. Add a fresh basil leaf to each pocket.
- Mix the olive oil and garlic together in a small bowl. Brush all over the top of the bread, sprinkle with salt and pepper to taste.
- Bake 20 minutes until the cheese is melted and the bread is golden brown.
- Drizzle over the pesto sauce and fresh basil. Slice and serve.