Cheesy Pesto Sundried Tomato Pull Apart Bread

• Vegetarian

• Produce

  • 1/2 cup Sundried tomatoes

• Condiments

  • 3/4 cup Pesto, homemade or store-bought

• Bread & Baked Goods

  • 1 loaf Italian bread, crusty

• Dairy

  • 4 tbsp Butter
  • 4 oz Fontina cheese
  • 4 oz Mozzarella cheese, fresh
  • 2 tbsp Parmesan cheese

Found on spicesinmydna.com

Ingredients

• 4 ounces fontina cheese, freshly grated
• 4 ounces fresh mozzarella cheese, freshly grated or torn into small pieces
• 4 tablespoons butter, melted
• 1 loaf crusty Italian bread (I used a circular loaf)
• ¾ cup pesto (homemade or store bought)
• ½ cup sundried tomatoes, chopped (I use the jarred tomatoes packed in oil and herbs)
• 2 tablespoons freshly grated parmesan cheese

Directions

• 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.
• Pour the melted butter into the crevices of the bread.
• Next, spoon the pesto into the crevices of the bread, spreading it around evenly.
• Next, 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.
• 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!