French Bread With Pesto And Peppers Recipes

BASIL PESTO BREAD ROUNDS

Steps:

• 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.
• 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.
• 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.

GRILLED PESTO FRENCH BREAD

Steps:

• Heat gas or charcoal grill. In small microwavable bowl, microwave cream cheese on High 15 to 20 seconds; stir until creamy. Stir in pesto and butter until well mixed.
• When grill is heated, place bread pieces, cut side down, on gas grill over medium heat or on charcoal grill over medium coals. Cook 1 to 2 minutes or until lightly browned.
• Turn bread halves over. Spread pesto mixture evenly on cut sides of bread; cover grill. Cook 3 to 4 minutes or until thoroughly heated. Cut bread into 2-inch sections to serve. Garnish with tomatoes.

FRENCH BREAD WITH PESTO AND PEPPERS

Steps:

• Preheat oven to 350.
• Spread pesto on the cut sides of both loaves of bread.
• Arrange red peppers on the bottom two halves, and sprinkle cheese over peppers.
• Replace the top halves of bread.
• Wrap each loaf in aluminum foil.
• Bake for 20 minutes, or until cheese melts.
• Cut into 2 inch pieces.

PESTO AND MOZZARELLA FRENCH BREAD PIZZA

Steps:

• Make the pesto: Heat the oven to 450 degrees with a rack in the middle position. Combine basil, 1 garlic clove and pine nuts in a food processor, and pulse until finely chopped. With the machine running, stream in the olive oil. Scrape down the sides of the bowl, add Parmesan and salt, and pulse to combine.
• Prepare the pizza: Combine the 1/4 cup olive oil and grated garlic in a small pot over medium. Cook, swirling occasionally, until the garlic starts to sizzle (but doesn't begin to brown), 2 to 4 minutes. Remove from heat.
• Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
• Spread the pesto over the two halves all the way to the edges and top with the cheese. Return to the oven and bake until the cheese is evenly melted, about 5 minutes. Increase heat to broil and broil (watch carefully!) until the cheese is bubbly and browned in spots, 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Top with red-pepper flakes, oregano and more Parmesan, if you like.

BASIL PESTO, TOMATO, CHEESE AND FRENCH BREAD MELT.

Steps:

• Cut french bread across the loaf or at a small angle, making your pieces and inch thick or even thicker.
• With a brush, lightly paint one side and the slice edges with olive oil.
• Spread a thin layer of Bonnie's Pesto on the slices. (or thick if you like).
• Arrange slices of tomato in the top of the slice to cover.
• Lightly salt and pepper.
• Either broil or use a toaster oven to quickly toast the tomato slices. The tomato will not be "cooked" but simply heated up a little.
• When they are almost done, remove and sprinkle to cover with the two cheeses mixed together. Return to toaster until cheese is melted.
• This is an excellent appetizer or side dish with anything italian.