- 1 X 8” Sourdough or French boule/round loaf
- 1 stick salted butter
- 4 cloves garlic, crushed
- 2 tablespoons pesto
- ⅓ cup finely chopped fresh parsley
- 4 oz shredded mozzarella
Start by cutting the bread in 1” slice - cutting all the way down the sides of the loaf, but DO NOT cut through the bottom. Turn the loaf 45 degrees and slice more 1” slices across to create a cube pattern, again not cutting through the entire way.
In a small saucepan, melt the butter along with the garlic and pesto. Once melted, add the parsley (this is to keep it nice and vividly green).
Use a small spatula or pastry brush to spread the butter mixture into all the slices in both directions, generously coating the bread. Then, stuff the cuts with the mozzarella cheese cheese.
Cut a piece of foil large enough to encapsulate the loaf, the cut a piece of parchment paper the same length and layer it on top of the foil. The parchment will stop the cheese from sticking to the foil.
Fill a charcoal chimney two-thirds full and light the coals. Once the top layer is just starting to ash around the edges, dump the coals onto the charcoal grate of the PK, piling them all to one side. Open the bottom vent directly underneath the coals, but keep the other bottom vent closed. Open both top vents half way.
Place the foiled loaf on the indirect side of the grill grate (not directly above the coals) and close the lid. Cook for 15-20 minutes. After this time, gently peel back the foil and paper to reveal the top of the loaf (it will be hot, use high heat gloves or tongs), close the lid and cook a further 8-10 minutes.