This grilled bread recipe is perfect to serve with Italian dishes or as an appetizer.
Ingredients
- unsalted butter: 0.5 cup (softened)
- sun-dried tomatoes packed in oil: 0.25 cup (drained)
- pesto: 2 Tbsp
- clove garlic: 1 piece
- salt: 0.25 tsp
- ground black pepper: 0.125 tsp
- ½ cups shredded provolone cheese: 1 piece (divided)
- loaf Italian bread, sliced in half lengthwise: 1 piece
Metric Conversion
Stages of cooking
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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Combine butter, tomatoes, pesto, garlic, salt, and black pepper in a food processor. Pulse until thoroughly combined and tomatoes are chopped. Scrape into a bowl and stir in 1 cup shredded provolone cheese.
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Grill bread on the preheated grill until toasted, about 1 1/2 minutes. Spread butter mixture equally onto cut sides of both halves of bread and sprinkle with remaining cheese. Grill bread, cut-side up, over indirect heat with grill covered, until toping melts, 8 to 10 minutes. Let cool slightly; cut into slices using a serrated knife. Serve warm.
