Ingrediens!
1 head of garlic
1 tablespoon olive oil
1 loaf of Italian bread
½ cup unsalted butter, softened
1 jar De Lallo basil pesto
1 cup fresh grated fontina cheese
1/4 cup finely grated parmesan cheese
Preparation!
To roast garlic, preheat oven to 350 degrees Fahrenheit. Cut out the top of the garlic head to reveal the spices. Rub lightly to remove the paper and peel off any excess paper. Pour a little of the oil over each bulb. Wrap the bulbs tightly in foil and place in the oven. Roast for 45 to 60 minutes until the pies are caramel and golden in color. You can do this process in advance!
Preheat the oven to 400 degrees Fahrenheit Line a baking sheet with foil and place the bread on the plate.
Take the bread and make 1-inch slices ¾ of the way into the bread, leaving the whole bread intact.
Place the butter in a bowl. Squeeze in the fried garlic cake. Add approx. 2 tablespoons pesto and stir and mix together. Take the butter and spread it inside each slice and split off the bread, reserving a little. You can use a little more of the pesto and spoon and spread it in slices and crevices. Take the fontina cheese and stuff it inside slices and crevices.
Brush the top of the bread with the remaining garlic pesto butter. Bake for 20 to 25 minutes, until golden and bubbly. Remove and sprinkle with parmesan. Serve while hot!