- 1 loaf (16 ounces) Dierbergs Bakery Italian bread, unsliced
- ½ cup Dierbergs extra virgin olive oil
- 2 tablespoons Classic Basil Pesto
- ½ cup grated parmesan cheese
- Coarse salt (optional)
Cut bread lengthwise and crosswise into 1½-inch-thick slices, cutting to but not through bottom of loaf, to form bread sticks. Place bread on large sheet of heavy-duty foil.
In small bowl, stir together olive oil and Pesto. Gently separating bread sticks, drizzle or brush oil mixture between bread sticks and over top of bread.
Sprinkle cheese and salt into and over top. Wrap bread in foil to seal tightly.
Place bread on grid over medium indirect heat; cover and grill rotating bread every 3 minutes until heated through, about 10 to 12 minutes.
Serving Size: Per Serving
Fat: 21 g
Sodium: 430 mg
Carbohydrates: 31 g
Protein: 8 g
Saturated Fat: N/A