Ingredients
1
loaf (8 ounces) or 1/2 loaf (1-pound size) unsliced French bread
1/3
cup sun-dried tomato pesto or basil pesto
1
cup shredded mozzarella cheese (4 ounces)
Preparation
Heat coals or gas grill for direct heat. Spray 18-inch piece of heavy-duty foil with cooking spray.
Cut bread loaf diagonally into 12 slices to within 1/2 inch of bottom of loaf. Spread pesto on both sides of slices. Sprinkle slices with cheese. Securely wrap loaf in foil.
Grill bread uncovered 5 to 6 inches from medium heat about 10 minutes, turning once, until hot.
