Cheesy Pesto Sundried Tomato Pull Apart Bread Recipe
A deliciously cheesy and flavorful pull-apart bread filled with pesto, sun-dried tomatoes, and a blend of fontina, mozzarella, and parmesan cheeses. This easy-to-make appetizer or snack features a crusty Italian loaf sliced into a criss-cross pattern, infused with melted butter and vibrant ingredients, then baked until golden and bubbly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Cheese
- 4 ounces fontina cheese, freshly grated
- 4 ounces fresh mozzarella cheese, freshly grated or torn into small pieces
- 2 tablespoons freshly grated parmesan cheese
- Additional parmesan cheese for sprinkling (optional)
Bread and Spread
- 1 loaf crusty Italian bread (circular loaf preferred)
- 3/4 cup pesto, homemade or store-bought
- 1/2 cup sun-dried tomatoes, chopped (jarred, packed in oil and herbs)
- 4 tablespoons unsalted butter, melted
Instructions
- Prepare the Bread: Preheat your oven to 375℉. Using a serrated bread knife, carefully make 1-inch diagonal cuts all around the loaf, cutting deeply but not through the bottom crust. Then, make diagonal cuts in the opposite direction to create a criss-cross pattern. This allows the fillings to permeate the bread.
- Fill the Bread: Pour the melted butter generously into the crevices of the bread. Next, spoon the pesto evenly into the cuts, followed by adding the chopped sun-dried tomatoes. Push the fontina and mozzarella cheeses into these crevices as well, allowing some cheese to remain on top if needed. Finally, sprinkle the top with freshly grated parmesan cheese.
- Bake the Bread: Wrap the stuffed bread tightly in aluminum foil and bake in the preheated oven for 15 minutes. After 15 minutes, remove the foil and continue baking uncovered for an additional 12-15 minutes until the cheeses are bubbly and golden brown.
- Serve: Remove the bread from the oven and let it cool slightly for a few minutes. Optionally, sprinkle more parmesan cheese on top before serving. Pull apart and enjoy warm.
Notes
- The bread loaf can be circular or oval, but make sure it can stand upright and hold fillings.
- Use high-quality pesto for the best flavor, either homemade or store-bought.
- Jarred sun-dried tomatoes packed in oil and herbs add extra richness; rinse if you prefer less oil.
- You can substitute fontina with provolone or gouda if not available.
- This bread is best served warm for gooey cheese and aromatic flavors.
- To reheat, wrap in foil and warm in the oven at 350℉ for 10 minutes.
Keywords: cheesy bread, pull apart bread, pesto bread, sun-dried tomato bread, appetizer, Italian bread
