This appetizer goes hard and is always a crowd favorite whenever I make this! Bring it to your next holiday party, tailgate or if you’re hosting a dinner party. If you’re not a pesto fan, swap with marinara and its still incredible!
Method
Using a sourdough boule loaf of bread, cut across then rotate the boule and cut across again into about 1 x 1 pieces. Stuff the bread with garlic confit compound butter, pesto (or marinara) and low moisture mozzarella. Bake in the oven wrapped in foil for 15 minutes then uncovered for another 10 minutes until the cheese is melted and bread crunchy
Garlic Confit Pesto Recipe:
Using a mortar and pestle or in a food processor, add garlic confit from one head of garlic, tbsp pine nuts, 2 cups of basil, 1 cup parmesan cheese, salt, red pepper flakes, olive oil until combined and reaches your desired consistency
Compound Butter Recipe:
1 stick of butter, garlic confit from one head of garlic, salt, pepper, red pepper flakes and 1 tbsp chopped parsley mix until completely combined then melt to drizzle over and inside the bread
Hope you enjoy!