Pesto Stuffed Twist Bread Recipe
Yield - 12 Dinner Servings
3 LOAFS ITALIAN TWIST BREAD
2 -1/2 CUPS CUSTOM'S PESTO SAUCE (See Recipe)
1 CUP WARMED EXTRA VIRGIN OLIVE OIL
With your hands and from the top of the bread, gently push apart the folds on the twist bread. Do not separate bread completely, you are only looking to make a small pocket in the natural fold of the bread. Leave the bread in one piece connected on the bottom.
Divide the pesto sauce into three portions. Use a teaspoon to evenly stuff the breads in the pockets formed. At this point, the loafs can be wrapped in plastic film and refrigerated overnight.
Preheat oven to 300F and bake until bread is golden brown.
Use one of the kids Easter baskets with 2 or 3 cotton napkins. (The bread will drain some olive oil making polyester napkins hard to clean.) Wrap the bread in the napkins to retain the oven warmth as long as possible.
Serve the bread with warmed olive oil for dipping in finger bowls, (NO BUTTER).
This was Custom House Restaurant's signature dish, many of our customers would come in and order some hot bread, Flaming Greek Kasseri Cheese, Chardonnay and call just that "lunch". (And it is a great lunch!)
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: March 19, 2008.