Another garlic bread!? Yes, because it’s one of the easiest ways to make dinner special, people happy, and Cheyenne Cohen (food photographer extraordinaire) blissed out. And it’s also an incredibly easy and satisfying way to use up leftover condiments, like roasted garlic, pesto or salsa verde.
The best way to cut baguette into 1/2-inch or so slices without cutting all the way though the bread is to use chopsticks as a guide. Place one chopsticks one each side of the bread. Cut the bread into slices, stopping when the knife hits the chopsticks.
I got a little super happy with this pesto, and blended it into crème fraiche to make this delicious open faced breakfast sandwich. Then I dolloped some of that leftover pesto crème fraiche onto warm roasted asparagus for the springiest side dish ever.
At dinner, this disappeared quickly with people taking two, three slices, looking around hopefully for more. This would be so great served with Simple Baked Pasta with Bolognese Sauce, Chicken and Mushroom Marsala Rotelle, Pasta with Creamy Sundried Tomato and Scallion Sauce, Campanelle with Chicken Sausage, Kale and Olives or Pasta with Fresh Heirloom Tomato Sauce.
Other Bread Recipes to Try:
Spinach Parsley Pesto Garlic Bread
- ½ recipe
- 1 large baguette
- Preheat the oven to 400°.
- Cut the baguette into 1/2-inch or so slices, but don’t cut all the way though the bread; the goal is for the slices to remain attached at the bottom. See above for details about using chopsticks along the sides of the bread to prevent slicing all the way down.
- Use a brush to smear the pesto in between the slices, making sure to brush some of the pesto on both sides of each slice. Place the baguette on a large piece of foil, and pull the foil up around the sides of the bread, but not over the top – you want the top to be able to brown.
- Bake for about 20 minutes until the bread is hot and the top is lightly browned and crusty. Serve hot.
Made this recipe? Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved