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Cheesy Pesto Sundried Tomato Pull Apart Bread

Course Appetizer
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 -6
Author Molly (Spices in My DNA)


  • 4 ounces fontina cheese, freshly grated
  • 4 ounces fresh mozzarella cheese, freshly grated or torn into small pieces
  • 4 tablespoons unsalted butter, melted
  • 1 loaf crusty Italian bread (I used a circular loaf)
  • 3/4 cup pesto, homemade or store bought
  • 1/2 cup sundried tomatoes, chopped (I use the jarred tomatoes packed in oil and herbs)
  • 2 tablespoons freshly grated parmesan cheese


  1. Preheat oven to 375℉. Using a serrated bread knife, make 1-inch diagonal cuts through the loaf of bread, not cutting through to the bottom (leave the bottom of the crust intact!). Next, make diagonal cuts in the opposite direction, creating a "criss-cross" pattern.

  2. Pour the melted butter into the crevices of the bread. Next, spoon the pesto into the crevices of the bread, spreading it around evenly. Add the chopped sundried tomatoes into the crevices of the bread. Lastly, push the cheeses down into the crevices of the bread. Some will end up just covering the top if you run out of room..this is ok! Sprinkle the top with the grated parmesan.

  3. Wrap the bread in aluminum foil and bake for 15 minutes. Remove the foil after this time, and bake for an additional 12-15 minutes until cheese is bubbly and golden. Unwrap and let cool for a few minutes, then sprinkle with additional parm if desired and serve!