Get your bread, pesto, cheese and tomatoes all from The Shed + The Market.

INGREDIENTS

  • 1 large loaf French bread from D’s Sourdough, Oak Cliff Bread or Scardello Artisan Cheese
  • Pesto from Braga Farms or Scardello Artisan Cheese
  • 2 cups shredded mozzarella cheese 
  • Tomatoes from Bonton Farms, Williams Garden 

INSTRUCTIONS

  1. Preheat your oven to 425 degrees F.
  2. Slice the French bread in half so that it’s split from end to end and you have two long pieces.
  3. Place the pieces on a parchment lined baking sheet with the cut sides up.
  4. Put in the hot oven for 5 minutes to lightly toast the bread (this help the bread to not get soggy once you add pesto).
  5. Remove from the oven and top both sides with pesto and 1 cup shredded cheese. Add tomatoes and any additional toppings you would like.
  6. Bake for an additional 8-12 minutes or until the cheese is melted and bubbly.
  7. Remove from the oven, allow to cool for 3 minutes. Slice into 2 inch wide pieces and serve hot.