So typically I went to the supermarket and bought TONS of basil with the idea that I was going to make pesto to mix with a huge roll of goat cheese that’s been sitting in my fridge and top it with roasted cherry tomatoes – sounds good, I know! – only to forget for the following five days to buy any pinenuts or cherry tomatoes and find the goat cheese mostly gone into eggs and sandwiches. So I turned this absolutely great recipe from Peter Reinhart’s Artisan Breads Every Day into a cheese-basil bread, hence giving a great use to my soon-to-rot basil. The original recipe is a delicious alternative with onions baked inside the dough and rolled with cheese. Delicious. But this time I added the cheese inside as well, skipped the onions and added the basil. The result is a delicious looking, mildly flavored bread which is great for sandwiches, or as rolls to accompany a meal. Recipe after the jump.
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