The Milk Bar Monday series is back! It’s been a little over a month since the bagel bombs, but a lot has happened in that month. Hopefully sometime in the next few weeks I can share with you all what I’ve been up to… but that probably won’t be until after graduation (scary!!!!!!)
This week our post is sticking to the savory side of things. We decided to do another Mother Dough recipe, one I have been eyeing for a long time, the volcanoes.
This month’s theme for the #lovebloghop was leafy greens! That’s right, March is #greenslove. Be sure to add any of your March 2012 recipes that include leafy greens to the hop!
I must admit, when I first saw that the theme for this month was leafy greens I was stumped.
Desserts don’t usually have leafy greens in them.
That thought got me to bread. Bread would be more likely to have a leafy green in it somewhere.
And then it struck me, pesto! I once made an arugula pesto in high school. This was the perfect time to retest that recipe and use it as a bread filling!
This bread even pleased the previously pesto hating boyfriend.
I recommend it toasted for breakfast with eggs. Or as the bread in a grilled chicken panini.
What would you eat with this pesto swirled bread?
