You know those weeks when your parents don’t go to the grocery store so they can “purge” your freezer? And eventually you’re so sick of the defrost setting on the microwave you think that if you hear it beep one more time, you’ll throw it across the room? Yeah, I just had one of those weeks. The microwave and I are taking a break.
I don’t need it anyway. Since summer started, I can labor over my meals with diligence and care, as all meals should. My first bloggable creation of the summer came from the joy of good hearty grocery run and my love of pesto. Pesto tomato feta bread is officially the best bread I have ever made. Trust me on this one. It was gone by the end of the day.
This is just the beginning, dear blog reader. You’ll be seeing a lot of personal bests for me this summer. With farmer’s market opening this weekend, and our brand new herb garden, I’ll be challenged with plenty of new ingredients. I’m getting ahead of myself though. I recommend this bread after any forced freezer frenzy, or anytime you’re feeling like battering your microwave.
Pesto Tomato Feta Bread
1 loaf white bread dough
3 tbs. pesto
1/3 cup canned, drained, stewed tomatoes
¼ cup crumbled feta cheese
- Let bread dough rise once, knead and spread out on parchment paper. Knead and spread until the dough is thin and rectangular.
- Spread pesto evenly on the bread, spread out tomatoes evenly over the bread, then sprinkle the feta cheese on the bread. Carefully roll the bread, making sure the press the end closed and seal the seam.
- Place parchment paper on a pan with raised edges and left rise. Bake at 375o for 25-30 minutes or until golden.