Ingredients:
- 1 loaf of sourdough bread (around 26 ounces)
- 1 jar (6.25 ounces) ready-made pesto
- 3 ounces grated gruyere cheese
- 1/2 cup unsalted butter, melted
- Coarse sea salt for sprinkling
- 2 teaspoons chopped fresh rosemary
Directions:
- Preheat the oven to 350°F.
- Set bread loaf on top of large sheet of aluminum foil. Cut top of bread diagonally into 1 inch diamonds, but do not cut bread through to bottom.
- Gently part bread cubes with fingers and spread pesto around each cube. If you have any leftover pesto, spread it on top of bread loaf.
- Tuck gruyere cheese between cubes. Brush butter over entire loaf of bread and then drizzle remaining butter over entire loaf so that it runs between slices.
- Pinch coarse salt between your thumb and three fingers; sprinkle over top of loaf.
- Cover bread with aluminum foil and bake for 15 minutes. Remove foil and bake an additional 10 minutes, or until cheese is bubbly and air is fragrant with pesto.
- Serve warm, with dipping sauce if you desire.
