Pesto Bread Rounds
Crispy baguettes topped with soft, cheesy pesto.
- 1 1 pound loaf French baguette sliced
- ⅔ cup mayonnaise
- ⅓ cup basil pesto
- 2 cloves garlic minced
- ½ cup freshly grated Parmesan cheese
- salt to taste
Turn the oven up to broiling heat. Arrange the bread slices in a single layer on a baking sheet and broil for 5 to 8 minutes, or until lightly toasted on one side. Keep an eye on them; you don't want them to burn! Take sheet out of the oven and flip the bread slices so that the toasted side is on the bottom.
Switch the oven over to 350 F. Mix the mayonnaise, pesto, garlic, Parmesan and salt together in a small bowl. Spread that stuff evenly over the untoasted sides of the bread.
Bake the sheet in the oven for 6 to 8 minutes. Switch the oven back to broil and place the rounds under the broiler just until they begin to turn bubbly and golden. Let cool slightly before serving.