Pesto and Parmesan Bread

I will be posting the No Kneed bread recipe with in a few days. Very easy recipe. With that recipe you can make this very yummy bread spread to put on it.

Ingredients: 1 - 16 oz. loaf of ciabatta or Italian bread 1/4 cup extra virgin olive oil 1/2 basil pesto 4 oz. Parmigiano Reggiano, grated (about 1 cup) Directions: Slice bread in half, horizontally. Drizzle or brush exposed center with extra virgin olive oil. Use an extra teaspoon of olive oil to thin basil pesto for best spreading. Spread pesto on one half, then sprinkle with cheese. Close halves and wrap with aluminum foil. Bake at 425˚ for 12 minutes, or until cheese has melted. Serves 10-12