This grilled bread recipe is perfect to serve with Italian dishes or as an appetizer.
Ingredients
- ½ cup unsalted butter, softened
- ¼ cup sun-dried tomatoes packed in oil, drained
- 2 tablespoons pesto
- 1 clove garlic
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 ½ cups shredded provolone cheese, divided
- 1 loaf Italian bread, sliced in half lengthwise
Directions
Step 1
Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 2
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.
Step 3
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 (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 444 | |
% Daily Value * | |
Total Fat23g | 30% |
Saturated Fat13g | 64% |
Cholesterol49mg | 16% |
Sodium821mg | 36% |
Total Carbohydrate44g | 16% |
Dietary Fiber3g | 9% |
Total Sugars1g | |
Protein15g | |
Vitamin C4mg | 20% |
Calcium286mg | 22% |
Iron3mg | 16% |
Potassium197mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this