Cheesy Pesto Pull Apart Bread

Cheesy Pesto Pull-Apart Bread

INGREDIENTS

• 1 baguette
• ½ cup butter, melted
• ½ cup pesto
• 1½ cups Italian five cheese blend, shredded

INSTRUCTIONS

1. Using a serrated knife, make 1″ diagonal cuts across the baguette while leaving the bottom intact. Repeat by cutting it again in the opposite direction
2. Pour the melted butter in between the cuts of the bread and distribute evenly
3. Using a spoon of butter knife, spread the pesto along the cuts
4. Transfer to aluminum foil and generously stuff the cheese in between cuts
5. Wrap up completely in aluminum foil and bake at 375 degrees F for 15 minutes
6. Open up the foil to expose the bread and bake for another 10 minutes to make it crunchy
7. Remove from oven and let it sit for 10 minutes
8. Dish and serve hot

Fridge Dill Pickles

http://smittenkitchen.com/blog/2014/07/easiest-fridge-dill-pickles/

8 larger or to 10 smaller firm, fresh Kirby (pickling) cucumbers
3 teaspoons kosher, coarse or pickling salt (if using a featherweight brand such as Diamond, use a little more)
1 to 2 tablespoons chopped fresh dill
1/2 cup white vinegar

Slice your cucumbers very thin — I used 1/8-inch slices here but usually go even thinner on a mandoline. Place them in a 1-liter or equivalent lidded jar. Add 3 teaspoons salt and dill, then pour in white vinegar. Close the jar and give it a few shakes to begin distributing the ingredients.