- 1 round levain loaf – (we used our favorite sourdough from The Baker’s Table)
- 1 cup, basil pesto
- 2 cups, Mozzarella cheese (low moisture will work best here)
- il Fustino Tuscan Garlic & Herbs Olive Oil
Preheat oven to 350 degrees Fahrenheit.
Prepare the bread: slice the bread horizontally and vertically into 1-inch cubes being careful not to slice through the bottom of the loaf. (The bottom of the loaf holds the rest of the “pull-apart” loaf together.)
In a small bowl mix together the pesto and the shredded mozzarella, stir to combine.
Stuff the pesto/cheese mixture into each cut in the loaf.
Place the stuffed loaf onto an aluminum-foil lined baking sheet.
Brush the top of the loaf with your olive oil and cover with foil.
Bake for 25 minutes, remove the foil and return to the oven for 10 minutes or until golden brown.