A succulent bread oozing with oily deliciousness!
Preheat oven to 500 degrees F.
In a blender, combine the garlic, basil, rosemary, sage, red pepper flakes, and a pinch of salt; puree. With blender running, slowly drizzle in the olive oil.
Slice bread into 1/2-inch thick slices and place on a cookie sheet. Brush with garlic pesto. Sprinkle with Mozzarella and Parmesan cheeses if desired.
Bake on upper rack until golden-brown and bubbly, about 5 to 7 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (492g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1733 | ||
Calories from Fat: 815 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 90.5g | 121 % | |
Saturated Fat 13.5g | 68 % | |
Monounsaturated Fat 59.2g | ||
Polyunsanturated Fat 13.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 6160.2mg | 212 % | |
Potassium 448.3mg | 12 % | |
Total Carbohydrate 199.3g | 59 % | |
Dietary Fiber 9.9g | 40 % | |
Sugars, other 189.4g | ||
Protein 30.4g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1733
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