1 container of your favorite pesto
4 slices of provolone violife cheese
1 loaf of rosemary french bread
3 tbsp of grated violife parmesan (optional)
Heat oven to 350 degrees. Slice the loaf of bread in diamonds but don't slice all the way through the bread. Cut the violife slices into small rectangles and insert them into the cutes of the bread. Then pour the pesto on top of the loaf and spoon it into the crevices of the bread. Top with parmsan (or not).
Cover the bread with foil and put in the oven for 15 minutes. Then bring the oven to a broil to cook for three to five minutes depending on how crunch you like the bread. Serve with your favorite soup or as an appetizer!