Sun dried tomato and pesto garlic bread

Sliced Sun dried tomato and pesto garlic bread on wood serving board with spices and sauce

These flavors are a match made in heaven and go with all the traditional dishes you would typically match with garlic bread. It is also special enough to bring as an appetizer on its own with its rich punchy flavors and cheesy filling. Cutting vertically into the baguette makes this dish very shareable and easy for guests to serve themselves family style or pot luck

  • 1 pack La Brea Take and bake baguette twin pack
  • Approx. 8oz sundried tomatoes, drained
  • 1 small jar basil pesto (usually about 6oz.)
  • ¾ cup grated Parmesan
  • 1 x 4oz stick salted butter
  1. Preheat oven to 400°F.
  2. Slice the baguettes vertically, almost into slices, leaving ¼ of an inch at the bottom of each slice to hold the loaf together.
  3. Roughly dice the sun-dried tomatoes. 
  4. Mix the butter, pesto, Parmesan and sundried tomato pieces together into a paste.
  5. Divide the paste between the two loaves, scooping a generous tablespoonful between each slice.
  6. Wrap the baguettes in aluminum foil.
  7. Bake for 20-30 minutes in the oven. These also do will on the grill, over an indirect flame.
  8. Serve hot and melty!

Allergen declaration:

  • Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!
  • Inherent allergens:  Egg, Milk, Wheat Gluten. Tree nuts

Sun dried tomato and pesto garlic bread recipe nutritional-information 

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