Serve this recipe for grilled bread as an appetizer or with Italian entrees.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup unsalted butter, softened
- ¼ cup sun-dried tomatoes packed in oil, drained
- 2 tablespoons pesto
- 1 clove garlic
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 ½ cups shredded provolone cheese, divided
- 1 loaf Italian bread, sliced in half lengthwise
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- 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.
- 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.
Nutrition Facts
| Calories | 444 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 3 g |
| Protein | 15 g |
| Saturated Fat | 13 g |
| Sodium | 821 mg |
| Sugars | 1 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I subbed Swiss cheese for the provolone, but otherwise I kept the ingredients the same. I would suggest that you do not do as I did and think that a little more would be better. The ingredients are strong-flavored, and so a little goes a long way. This was good, and it helped to extend a dinner of leftovers tonight. I appreciate the recipe! Thanks! EDIT 12/26/18: I have changed my mind about this. I would keep the ingredients just as written. When I made the whole batch and served it to company, we all agreed that it is delicious as written! Please give it a try!