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To make Pesto Mozzarella Pull-Apart Bread, you need: - 1 large round loaf of crusty bread (like ciabatta or sourdough) - 1 cup fresh basil pesto - 2 cups fresh mozzarella cheese, shredded or cubed - 1/4 cup grated Parmesan cheese - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon red pepper flakes (optional) - Fresh basil leaves for garnish These ingredients work together to create a hearty and flavorful dish. The fresh basil pesto gives the bread a vibrant taste. The mozzarella cheese melts beautifully, making every bite gooey and delicious. I recommend using a round loaf of crusty bread. Ciabatta and sourdough are both great choices. They have a thick crust that holds up well. This structure keeps the bread from falling apart. You want a bread that can hold the pesto and cheese without getting soggy. Avoid soft breads like sandwich bread for this recipe. While fresh mozzarella is the star, you can explore other cheeses too. Try using provolone or gouda for a twist. If you want a stronger flavor, add some sharp cheddar. Mixing cheeses can create a richer taste and melt texture. Remember to keep the balance of flavors in mind. You want the cheese to complement the pesto, not overpower it. {{ingredient_image_1}} Start with a large round loaf of crusty bread. Ciabatta or sourdough works best. Place your loaf on a cutting board. Carefully slice it into a grid pattern. Make cuts about one inch apart. Be sure not to cut all the way through the bottom crust. This helps hold the loaf together. Grab a small bowl and add three tablespoons of olive oil. Then, mix in one teaspoon of garlic powder. If you like a bit of heat, add one teaspoon of red pepper flakes. Stir the mixture well until it is smooth. This oil mixture will add great flavor to the bread. Using a pastry brush, spread the oil mixture between the slices of bread. Make sure to coat every crevice. Next, take one cup of fresh basil pesto and spoon it into each slice. Now, grab two cups of fresh mozzarella cheese. Stuff the cheese into the cuts of the bread evenly. Finally, sprinkle a quarter cup of grated Parmesan cheese over the top. This adds a nice, cheesy finish. Start by preheating your oven to 350°F (175°C). This step is key. It helps the bread bake evenly and ensures the cheese melts just right. Don’t skip this. Once the oven is ready, wrap your prepared bread in aluminum foil. Place it on a baking sheet. This keeps the bread moist while baking. Bake it for about 15-20 minutes. You want the cheese melted and the bread warmed through. For a crispy top, open the foil for the last 5 minutes of baking. This allows the top to brown nicely. You want that golden color for the best flavor. Watch it closely to avoid burning. Enjoy the warm, crispy goodness as soon as it’s done! Pro Tips Use Day-Old Bread: Day-old bread works best for this recipe as it is sturdier and holds up better to the fillings. Experiment with Cheese: Feel free to mix different types of cheese like fontina or gouda for a unique flavor profile. Customize the Pesto: Try using sun-dried tomato pesto or arugula pesto for a twist on the classic basil flavor. Perfectly Crispy Top: For an extra crispy crust, broil the bread for the last 1-2 minutes of baking, keeping a close eye to prevent burning. {{image_2}} Store leftover pull-apart bread in an airtight container. This keeps it fresh for up to two days. If you want to save it longer, wrap it well in plastic wrap and freeze it. To reheat, place it in the oven at 350°F (175°C) for about 10 minutes. This gives it a warm and fresh taste again. For the best cheese melt, use fresh mozzarella. Shred or cube the cheese, so it fits nicely between the bread slices. When you bake, the cheese should melt evenly. Cover the bread with foil for the first part of baking to trap heat. Remove the foil in the last five minutes to get a nice, golden top. Garnishing is key to adding flair to your dish. Fresh basil leaves on top give a pop of color. You can also drizzle a little olive oil for extra richness. For a fun twist, sprinkle crushed red pepper flakes for heat. Serve with a small bowl of pesto on the side for dipping. This adds more flavor and makes it fun to eat! You can easily change the taste of your Pesto Mozzarella Pull-Apart Bread. Try adding sun-dried tomatoes for a tangy kick. You could also mix in some sliced olives for a briny touch. If you like a bit of spice, add jalapeños or hot sauce. For a sweeter note, toss in roasted red peppers. Each flavor adds a new twist to the classic recipe. Garnishes can make your dish pop. Fresh herbs like parsley or oregano add color and aroma. A sprinkle of chili flakes can enhance the spice level. You might also drizzle some balsamic glaze on top for a sweet contrast. These small touches can elevate your bread's look and taste. If you need gluten-free bread, many stores offer options. Look for gluten-free ciabatta or sourdough. You can also make your own gluten-free bread at home. Just ensure it has a good crust to hold the fillings. This way, everyone can enjoy this delicious treat! Yes, you can use store-bought pesto. It saves time and adds flavor. Look for a brand with fresh ingredients. If you want more taste, add a little extra garlic or cheese. This can give it a boost. Homemade pesto is great too, but store-bought works well for quick meals. To enhance the flavor, use quality ingredients. Start with fresh bread. Brush on a mix of olive oil, garlic powder, and red pepper flakes. This adds depth. You can also mix herbs into your pesto for extra zest. Experiment with different cheeses to find your favorite combo. Serve this bread as an appetizer or side. It pairs well with a fresh salad or soup. You can also offer extra pesto on the side for dipping. A light tomato salad complements the rich flavors. This makes for a balanced meal that everyone will enjoy. In this article, we explored how to make Pesto Mozzarella Pull-Apart Bread. We covered the key ingredients and the best types of bread to use. You learned to prepare, assemble, and bake it for a crispy top. Our tips shared how to store leftovers and enhance flavors. Plus, we looked at tasty variations to try. Now you can enjoy this fun dish any time. Get creative and make it your own!

Pesto Mozzarella Pull-Apart Bread

A deliciously cheesy and flavorful pull-apart bread infused with fresh basil pesto.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Italian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 large round loaf crusty bread (like ciabatta or sourdough)
  • 1 cup fresh basil pesto
  • 2 cups fresh mozzarella cheese, shredded or cubed
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes (optional)
  • to taste fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Place the round loaf of bread on a cutting board and carefully slice it into a grid pattern (about 1-inch apart) without cutting all the way through the bottom crust.
  • In a small bowl, mix together the olive oil, garlic powder, and red pepper flakes.
  • Using a pastry brush, spread the oil mixture between the slices of bread, ensuring it gets into every crevice.
  • Spoon the fresh basil pesto generously into each slice of the bread.
  • Stuff the mozzarella cheese into the cuts of the bread, distributing it evenly throughout.
  • Sprinkle grated Parmesan cheese over the top of the bread.
  • Wrap the bread in aluminum foil and place it on a baking sheet. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the bread is warmed through.
  • For a crispy top, open the foil for the last 5 minutes of baking to let the top golden brown.
  • Remove from the oven and let cool slightly. Garnish with fresh basil leaves before serving.

Notes

Serve on a wooden board or rustic platter with extra pesto for dipping.
Keyword bread, cheese, pesto, pull-apart