Sausage Pesto Garlic Bread starts with buttery, crunchy garlic bread, then it’s topped with an Italian sausage and pesto mixture before being baked with lots of melty cheese. Served with marinara sauce for dipping, it’s loaded with bold Italian flavors!
Sausage Pesto Garlic Bread
I think this might just be the best way to eat garlic bread. And that’s really saying something, because I love garlic bread any way it’s served to me! But when you pile it high with a pesto and sausage mixture with melty cheese on top, true magic happens. Dip it in some marinara sauce and enjoy the combination of classic Italian flavors! Whether you serve it as an appetizer or even your main course, you’ll be so glad you made this easy recipe. It’s quick, easy, and always gets me a ton of compliments when I serve it. There’s something about pesto and marinara that compliment each other so beautifully!
Enjoy more of my favorite handheld Italian recipes like Chopped Italain Naan Pizzas and Garlic Bread Pizza!
Can I use frozen garlic bread?
Sure thing! However, I really believe that the best flavor comes from this quick semi-homemade method. You get to control exactly how buttery, salty, and garlicky the bread is. But you can do whatever is easiest for you! If you happen to have a frozen loaf of bread on hand, this is a great way to dress it up.
How to Make Seasuage Pesto Garlic Bread
- Prep. Preheat the oven to 375°F.
- Mix. Mix the butter, garlic powder, and salt.
- Spread. Slice the bread in half. Spread the butter mixture evenly over the cut sides, and place on the baking sheet, butter side up.
- Toast. Toast the bread in the oven for 10-15 minutes.
- Cook. While the bread toasts, cook the sausage in a skillet over medium heat until browned and fully cooked. Drain excess fat.
- Stir. Stir the basil pesto into the sausage. Remove from the heat and stir in about 2/3 of each of the cheeses.
- Assemble. Remove the bread from the oven. Spread the sausage mixture over both halves. Sprinkle the remaining cheeses on top and bake for 10-15 minutes.
- Serve. Slice then serve with marinara and extra pesto for dipping and fresh basil for garnish if desired.
Storing Sausage Pesto Garlic Bread
This is one of those dishes that’s best enjoyed fresh! If you let it sit for too long, the sausage mixture will cause the bread to get a bit soggy. With that being said, your leftovers will stay fresh in the fridge for up to 4 days. Just make sure it’s in an airtight container.
To reheat, I recommend using the oven or an air fryer. The microwave will make the bread get tough.
Ingredient Notes
- Butter – Unsalted is the way to go. We’re already adding extra salt, so you don’t want to go overboard.
- Garlic Powder – Feel free to add more or less as you see fit. If you use garlic salt instead, then omit the extra sprinkle of salt in the recipe.
- Salt – I recommend using flaky sea salt or kosher salt.
- Italian Loaf – Your local grocery store bakery should have this freshly baked for you.
- Italian Sausage – You want ground sausage, not links. I’ve never made this with hot sausage before, but you could definitely give it a shot if you like it spicy!
- Basil Pesto – I like using my homemade pesto recipe whenever I have the chance. It’s got the very best flavor!
- Cheeses – You’ll need both mozzarella and parmesan for this cheesy recipe. For the best results, try to use both cheeses freshly shredded/grated.
Enjoy!
~Nichole
Sausage Pesto Garlic Bread
Ingredients
- 1 Stick Unsalted butter softened
- 1 tsp Garlic powder
- 1/2 tsp Salt
- 1 Italian loaf 10 oz or larger
- 1 Pound Italian sausage
- 3/4 Cup Basil pesto
- 2 Cups Mozzarella cheese freshly shredded
- 1/2 Cup Parmesan cheese freshly grated
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a small bowl, mix the softened butter, garlic powder, and salt until smooth.
- Slice the Italian loaf in half lengthwise, spread the garlic butter mixture evenly over the cut sides, and place on the baking sheet, butter side up.
- Toast the bread in the oven for 10-15 minutes or until lightly golden.
- While the bread toasts, cook the sausage in a skillet over medium heat until browned and fully cooked, then drain the excess fat.
- Stir the basil pesto into the sausage then remove from the heat and stir in about 2/3 of each of the cheeses.
- Remove the toasted bread from the oven and evenly spread the sausage mixture over both halves.
- Sprinkle the remaining cheeses on top and bake for 10-15 minutes or until the cheese is bubbly and golden.
- Slice then serve with marinara and extra pesto for dipping and fresh basil for garnish if desired.
Notes
This sausage pesto garlic bread can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
