A buttery and flavorful Italian loaf stuffed with cheese and pesto.
Slice the Italian bread in a criss-cross fashion from the top but do not slice all the way through.
Use a spoon to scoop butter into the crevices cut into the top of the loaf. Then scoop the pesto into the crevices.
Stuff the crevices with the cheese and top the loaf with the rest of the cheese.
Wrap in aluminum foil and bake for 10 minutes at 375 degrees Fahrenheit. Unwrap (add additional cheese if wanted) and bake for an additional 10 minutes.