Hold on to your hats folks, this Cheesy Pesto Crack Bread is completely off the charts!
Filled with melty cheese, homemade pesto and plenty of butter, this warm pull apart bread is a must.
Pull Apart Cheesy Pesto Bread
If you’re looking for a super quick and easy appetizer to serve to a crowd, then this bread is what you want.
Hold me.
All that cheese… warm and crusty bread… buttery garlic pesto sauce… COME TO MAMA!
I found this large round Italian loaf in the bakery section of my local grocery store. You could also use homemade sourdough bread for this as well!
I thought it would be fun to create a pull apart bread with the bread. I’ve seen several types of these crack breads on the internets that are filled with butter, garlic and parsley, but I had a jar of pesto in my fridge that was calling my name and a lightbulb went off.
After you cut slits into the bread, simply mix up some melted butter and pesto then pour it into all the cracks of the bread, and then stuff with shredded mozzarella cheese.
It may look like a laborious task, but it’s actually really quick to pull off.
Wrap up the whole loaf in tinfoil (even the top) and bake until the cheese gets super melty inside.
Then, once it’s all melty on the inside, uncover the top and let it bake for a few more minutes to the bread gets a little crispy.
Garnish with some finely chopped parsley and set it out for your guests to dig in!
The buttery and cheesy bread is simply irresistible!
I don’t want to admit how much of this bread I ate… a lot. I ate a LOT.
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
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Cheesy Pesto Crack Bread
Ingredients
- 1 large Italian round loaf, found in the bakery section
- 4 tbsp butter, melted
- 3 tbsp pesto
- 3/4 - 1 cup shredded mozzarella cheese
- freshly chopped parsley for garnish
Instructions
- Preheat oven to 375 degrees F.
- Use a sharp, serrated knife to cut long rows in the loaf of bread, about 1 inch apart, but do NOT cut through the bottom of the loaf. Turn the loaf 90 degrees and cut more rows, about 1 inch apart, but not cutting through to the bottom.
- Combine the melted butter and pesto in a small dish and carefully open the cracks of the bread to drizzle the sauce in. If needed, use a pastry brush to get in between the cracks.
- Carefully stuff each crack with the mozzarella cheese, evenly around the entire loaf. Place the loaf on a sheet of tinfoil and fold up sides, place another sheet of foil on top and cover completely. Place on a baking sheet and bake for 20 to 25 minutes, or until cheese in center is melted. Uncover the loaf and bake for an additional 5 minutes. Garnish with fresh parsley and enjoy!
Nutrition
I found that the cheese settled to the bottom and didn’t come out when you pulled the bread. We had to use a fork to dig out cheese
What should I use to make the prepared basil pesto?
Here is a great recipe for Basil Pesto
So great !! I made this with your Creamy Tuscan Tortellini Soup and a Caesar Salad. Really made New Years Day special !! I will be making this over and over !! Thank you so much !!
That’s awesome! Sounds like a wonderful meal to ring in the new year!
OMG, what a creation………. you can’t go wrong with this combination of flavors, (I mean, anything cheese-related has my attention). I think I’ll have to bring this to our family Christmas gathering this year! 😉
Thanks Stephanie! 🙂