Cheesy Calabrian Chile Bread with Creamy Basil Pesto

Cheesy Calabrian Chile Bread

with Creamy Basil Pesto

20 MIN
$9.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. Here, you'll top pitas with a mixture of grated fontina, Italian seasonings, and spicy Calabrian chile paste, then bake them in the oven until slightly crisp and the cheese is melted. It's perfect for dipping into a side of creamy, herbaceous basil pesto.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
Cheesy Calabrian Chile Bread with Creamy Basil Pesto
Title
  • 2 Pocketless Pita
  • 1½ tsps Calabrian Chile Paste
  • 4 oz Fontina Cheese
  • ⅓ cup Basil Pesto
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)
  • 2 Tbsps Mascarpone Cheese
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Grate the fontina on the large side of a box grater. In a bowl, combine the grated fontina, half the Italian seasoning (you will have extra), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the pesto and mascarpone. Season with salt and pepper.

2 Make the cheesy bread & serve your dish

Line a sheet pan with foil. Transfer the pitas to the foil. Evenly top the pitas with the spicy fontina mixture. Season with salt and pepper. Bake in the oven 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven. When cool enough to handle, transfer to a cutting board. Halve each pita lengthwise, then cut crosswise into 2-inch strips. Serve the finished cheesy bread with the creamy pesto. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Grate the fontina on the large side of a box grater. In a bowl, combine the grated fontina, half the Italian seasoning (you will have extra), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the pesto and mascarpone. Season with salt and pepper.

2 Make the cheesy bread & serve your dish

Line a sheet pan with foil. Transfer the pitas to the foil. Evenly top the pitas with the spicy fontina mixture. Season with salt and pepper. Bake in the oven 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven. When cool enough to handle, transfer to a cutting board. Halve each pita lengthwise, then cut crosswise into 2-inch strips. Serve the finished cheesy bread with the creamy pesto. Enjoy!

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