Basil Pesto Bread Rounds

     

A very easy, versatile recipe of a pesto topping on French bread slices. One of my most requested recipes! Great for potlucks or as an accompaniment to soup or salad meals. Try them with sun-dried tomato pesto!

Original recipe makes 8 servings

Ingredients

1 (1 pound) loaf French baguette
2/3 cup mayonnaise
1/3 cup basil pesto
2 cloves garlic, minced
1/2 cup freshly grated Parmesan cheese
salt to taste

  • PREP

    6 mins

  • COOK

    12 mins

  • READY IN

    18 mins

Directions

  1. Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don’t burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
  2. Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
  3. Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.

Nutrition

Calories: 375 kcal
Carbohydrates: 33.8 g
Cholesterol: 16 mg
Fat: 22.1 g
Fiber: 1.7 g
Protein: 11.2 g
Sodium: 648 mg

Related Recipes:

Ziti with Tomato-Pesto Sauce Sun-Dried Tomato and Pesto Cheese Spread Penne With Garlic Pesto Tomato Pesto Tart Lisa’s Best Ever Garlic Bread Basil Parmesan Spread Tomato-Pesto Hummus Basil Pesto Bread Basil and Pesto Hummus Mozzarella Basil Bread