Pesto Bread

Now with the cool weather upon us, a nice crusty, gooey, pesto bread is a wonderful way to greet guests upon arriving for a dinner party.

• 1 crusty round artisan bread
• ½ a stick butter, melted
• 1 c pesto (recipe below)
• 1 ½ c mozzarella cheese

Preheat oven to 375°.
 
Place the bread on a cutting board. Using a serrated knife, make triangular slits through the bread making a crisscross design and set aside.   Pour the melted butter into the slits.   Spoon the pesto into the slits and then place the mozzarella in the slits.   
 
Wrap the bread in foil and place on a baking sheet.   Bake for 15 minutes and then remove from the oven and unwrap the top of the bread.  Return the bread to the oven and bake for an additional ten minutes.   Remove from the oven and let cool slightly before serving.
 
Pesto 

• 1 ½ c basil, packed
• 4 garlic cloves, minced
• ¼ c pignoli nuts
• ¼ c parmesan cheese, freshly grated
• 1/8 c olive oil

Place basil, garlic pignoli nuts and parmesan in a food processor and process.  Place in a bowl and mix in oil.