Pull-Apart Cheese Bread
If this pull-apart cheese bread were judged solely by its cheese pull—the gooey mozzarella stretching from every piece—it would already score a perfect ten. Add to that the fact it only takes three ingredients and is incredibly easy to make, and this irresistible finger food is guaranteed to be a hit at any party. In just 45 minutes and a bit of knife work, you’ll have a snack or side dish that will wow your guests. The key lies in how the bread is sliced: a few cuts lengthwise and crosswise create diamond-shaped pieces that are easy to grab, with plenty of space for pesto and cheese to seep in. Bake it right before serving for an epic game day treat that might just outshine the halftime show. It’s also perfect as a holiday appetizer or a tasty snack whenever you crave something cheesy, garlicky, and herby.
Ingredients
- 1 lb. round sourdough bread loaf
- 1 6- to 8-oz. jar prepared pesto
- 1 8-oz. bag shredded mozzarella cheese
- Nonstick cooking spray
Instructions
- Preheat the oven to 350˚. Slicing just to the bottom but not through the bottom of the loaf, cut 3/4-inch thick parallel slices. Rotate the bread 45 degrees and repeat the slices, creating a diamond pattern in the loaf.
- Spread the pesto in between the bread slices. Fill the grooves with mozzarella. Spray a piece of foil with nonstick cooking spray and wrap it around the loaf. Bake until the cheese is melted, about 30 minutes.
- Remove the bread from the foil and return to the sheet tray. Increase the oven to broil. Broil just until the cheese is bubbling and the top is golden brown, 1 to 2 minutes.
Nutrition
Calories: 339kcalCarbohydrates: 31gProtein: 13gFat: 17gSaturated Fat: 6gCholesterol: 27mgSodium: 792mgPotassium: 88mgFiber: 2gSugar: 3gCalcium: 234mgIron: 3mg
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