Grilled Pesto French Bread Food

PESTO BRUSCHETTA

Steps:

• Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes and cheese. Broil 4 in. from the heat for 3-5 minutes or until edges are lightly browned.

GRILLED STUFFED FRENCH BREAD

Steps:

• Heat coals or gas grill for direct heat. Spray 18-inch piece of heavy-duty foil with cooking spray.
• Cut bread loaf diagonally into 12 slices to within 1/2 inch of bottom of loaf. Spread pesto on both sides of slices. Sprinkle slices with cheese. Securely wrap loaf in foil.
• Grill bread uncovered 5 to 6 inches from medium heat about 10 minutes, turning once, until hot.

PESTO GRILLED CHEESE SANDWICH

Steps:

• Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
• Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
• Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
• Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

GRILLED ITALIAN STUFFED FRENCH BREAD

Steps:

• 1. Preheat grill to medium heat.Slice bread into 12 pieces.
• 2. Mix together cream cheese and pesto. Spread over both sides of slices then sprinkle slices with cheese.
• 3. Spray a 15" piece of heavy foil with cooking oil. Reassemble loaf then wrap tightly in foil.
• 4. Grill 12-15 minutes or until heated through. Turning half way through cooking time.
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CAPRESE FRENCH BREAD PIZZAS

Steps:

• Preheat the oven to 425 degrees F.
• For the pesto: Toast the pine nuts in a small skillet over a medium heat, tossing occasionally, until golden brown in spots, 3 to 4 minutes.
• Combine the pine nuts, basil, olive oil, Parmesan, lemon zest, garlic, salt and a few grinds of pepper in a blender or food processor until smooth and bright green.
• Cut the bread in half lengthwise. Put the bread on a baking sheet, cut-side up, and spread each piece with a few tablespoons of the pesto, saving any leftovers for another recipe.
• Top the bread with the mozzarella slices and bake until the cheese is melted, 12 to 15 minutes.
• Divide the tomatoes between the two pizzas and drizzle over the balsamic glaze. Tear some basil and sprinkle on top. Serve!

GRILLED FRENCH BREAD PIZZA WITH MUSHROOM PESTO AND FONTINA CHEESE

Steps:

• Place the porcini mushrooms in a bowl and cover with boiling water. Let sit until softened, 30 minutes.
• Heat the grill to high.
• Brush the cremini or white button mushroom caps with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the caps over and continue grilling until the mushrooms are cooked through, about 5 minutes longer. Remove from the grill, let cool slightly then coarsely chop.
• Remove the porcinis from the soaking liquid and place in the bowl of a food processor with a few tablespoons of the soaking liquid. Add cremini mushrooms, garlic pulp, walnuts, parsley and thyme in a food processor and process until finely chopped. With the motor running, slowly add 1/2 cup of the olive oil and process until smooth. Add 1/4 cup of the Romano cheese and pulse a few times to incorporate. Season with salt and pepper.
• Brush the bread on the cut side with the remaining 1/4 cup of olive oil and season with salt and pepper. Evenly spread the pesto over the cut side of each half of bread. Top the pesto with the fontina cheese, return to the grill, cheese side up, close the cover of the grill and cook until the cheese has melted, about 2 minutes. Remove from the grill and sprinkle with the remaining Romano.

GRILLED PESTO BREAD

Steps:

• Cut bread diagonally into 12 slices.
• Brush slices with oil.
• Add bread to griddle pan and lightly toast on both sides.
• Top half the slices with basil pesto and half with tomato pesto and serve.

GRILLED PESTO BREADSTICKS WITH GOAT CHEESE-PESTO SPREAD

Steps:

• Purée goat cheese in processor.Mix in 7 ounces pesto. Transfer to medium bowl.(Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving)
• Prepare barbeque (medium-high heat). Halve each bread piece lengthwise, then cut each half lengthwise into 1 1/4-inch-wide strips. Combine 7 ounces pesto and oil in small bowl. Brush bread with pesto mixture. Grill until brown, about 45 seconds per side. Serve with cheese spread.