Get ready for the ultimate crowd-pleasing appetizer: this Cheesy Pesto Sundried Tomato Pull Apart Bread! Imagine a crusty loaf of Italian bread, cut into a fun criss-cross pattern, and stuffed to the brim with melted butter, fragrant pesto, savory sun-dried tomatoes, and loads of gooey melted fontina and mozzarella cheese, all topped with salty Parmesan. I absolutely adore making Pull Apart Bread like this for parties because it’s incredibly easy, looks amazing, smells divine while baking, and is SO much fun to eat – guests just pull off cheesy, flavorful pieces! It’s the perfect addition to any appetizer spread, especially for a holiday weekend like this May 1st!

Why You’ll Love This Pesto Pull Apart Bread

Insanely Delicious: The combination of pesto, sun-dried tomatoes, multiple cheeses, butter, and crusty bread is irresistible!
Perfect Party Food: Easy for guests to serve themselves by pulling off pieces – interactive and fun!
Easy to Make: Uses a store-bought loaf of bread and simple stuffing ingredients.
Visually Impressive: Looks incredibly inviting and gourmet with minimal effort.
Customizable: Easily change the cheeses, add other fillings, or adjust seasonings.

Ingredients for Pesto Pull Apart Bread, including a crusty bread loaf, pesto, sun-dried tomatoes, mozzarella, fontina, and Parmesan cheese.

Ingredients for Cheesy Pesto Sundried Tomato Pull Apart Bread

Here’s what you’ll need to create this amazing cheesy pull-apart bread. The full list with measurements is in the recipe card below.

Bread

Loaf crusty Italian bread (circular loaf recommended) (Bread)

Filling & Toppings

Fontina cheese, freshly grated (Dairy)
Fresh mozzarella cheese, freshly grated or torn small (Dairy)
Unsalted butter, melted (Fat)
Pesto (homemade or store-bought) (Sauce)
Sun-dried tomatoes (packed in oil and herbs recommended), chopped (Vegetable)
Freshly grated Parmesan cheese (Dairy)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the pesto and sun-dried tomato combination, but this Pull Apart Bread concept is endlessly adaptable:

Different Cheeses: Use provolone, Gruyere, cheddar, Monterey Jack, or any good melting cheese you like instead of or in addition to fontina/mozzarella.
Add Meat: Tuck in some chopped pepperoni, cooked crumbled sausage, or shredded chicken into the crevices along with the cheese.
Garlic Bread Version: Skip the pesto/tomatoes and stuff with garlic herb butter and mozzarella/Parmesan.
Spicy Version: Mix some red pepper flakes into the melted butter or use a spicy pesto.
Different Herbs: Add fresh chopped parsley or basil sprinkled on top after baking.

Stuffing cheese and pesto into the crevices of the criss-cross cut bread loaf for Pull Apart Bread.

How to Make Cheesy Pesto Sundried Tomato Pull Apart Bread

Let me show you how easy it is to make this incredible Pesto Pull Apart Bread:

Prep Bread and Oven

First, I preheat my oven to 375°F (190°C).
Using a sharp serrated bread knife, I carefully make diagonal cuts across the loaf of bread, about 1-inch apart. Crucially, I do not cut all the way through to the bottom – I leave the bottom crust intact so the loaf holds together.
Next, I rotate the loaf and make diagonal cuts in the opposite direction, again about 1-inch apart and not cutting through the bottom. This creates a beautiful “criss-cross” or diamond pattern with lots of crevices.

Stuff the Bread

Now for the fun part! I carefully pour the melted butter down into all those crevices I just cut. A small spoon or pastry brush can help get it in there.
Next, I spoon the pesto into the crevices, using the back of the spoon or a small offset spatula to spread it around evenly within the cuts.
I add the chopped sun-dried tomatoes into the crevices as well.
Lastly, I push the freshly grated fontina and mozzarella cheeses down into the crevices. I really try to stuff it in there! Some cheese will inevitably end up just covering the top if I run out of room…this is perfectly okay and delicious!
I sprinkle the top of the entire loaf generously with the grated Parmesan cheese.

Bake

I carefully wrap the entire stuffed bread loaf completely in aluminum foil.
I place the foil-wrapped loaf directly on the oven rack or on a baking sheet and bake for 15 minutes. The foil traps steam and helps the cheese melt all the way through.
After 15 minutes, I carefully remove the foil from the bread.
I return the unwrapped bread to the oven and bake for an additional 12-15 minutes. It’s ready when the cheeses are bubbly and melted, and the top crust is beautifully golden brown.

Serve

I let the finished Pesto Pull Apart Bread cool for a few minutes (it’s lava hot!).
I sprinkle with additional Parmesan cheese if desired.
Serve warm and let everyone pull apart the cheesy, gooey pieces!

Tips and Tricks for the BEST Pull Apart Bread

Here are my secrets for making perfect Pull Apart Bread:

Use Crusty Bread: A round Italian loaf, sourdough boule, or other crusty artisan bread with a sturdy crust works best to hold its shape.
Don’t Cut Through: Be careful not to slice all the way through the bottom crust when making the criss-cross pattern.
Stuff Generously: Don’t be shy about pushing the butter, pesto, tomatoes, and especially the cheese down into every crevice!
Freshly Grated Cheese: Melts much better and tastes superior to pre-shredded.
Foil First, Then Uncover: Baking wrapped in foil first ensures the inside gets hot and melty; uncovering allows the top to get golden and slightly crisp.

How to Serve

This Cheesy Pesto Sundried Tomato Pull Apart Bread is the ultimate shareable appetizer! Serve it warm:

As a Party Appetizer: The perfect centerpiece for guests to gather around and pull pieces from.
Alongside Soup or Salad: A fantastic alternative to garlic bread.
For Game Day: A guaranteed crowd-pleaser while watching the game.
Casual Dinners: Serve it alongside pasta or a simple main course.

Place the whole loaf on a serving board or platter and let everyone dig in!

Guests reaching in to pull pieces from the Pesto Pull Apart Bread on a party table.

Make Ahead and Storage

Make Ahead: You can prepare and stuff the bread up to a day in advance. Wrap the stuffed, unbaked loaf tightly in foil and store it in the refrigerator. Bake as directed (you may need to add 5-10 extra minutes to the initial foil-wrapped baking time if baking from cold).
Storage: Leftover pull-apart bread is rare! But if you have some, wrap it tightly in foil and store it in the refrigerator for up to 2 days.
Reheating: Reheat wrapped in foil in a 350°F (175°C) oven until warmed through and the cheese is melty again (about 10-15 minutes).

FAQs about Cheesy Pesto Sundried Tomato Pull Apart Bread

What kind of bread is best?
- A round, crusty loaf like Italian bread, sourdough boule, or a large country loaf works best. Avoid soft sandwich bread.
Can I use different fillings?
- Absolutely! Garlic butter and herbs, pizza toppings (pepperoni, sauce, mozzarella), spinach artichoke dip fillings – get creative with this Pull Apart Bread!
Do I have to use all those cheeses?
- No, you can simplify! Just mozzarella and Parmesan would be delicious, or use your favorite melting cheese like provolone or cheddar. The blend adds complexity.

Enjoy this incredibly delicious, cheesy, fun-to-eat Cheesy Pesto Sundried Tomato Pull Apart Bread! It’s always the star of the party.

Cheesy Pesto Sundried Tomato Pull Apart Bread

Author: Caoimhe Byrne
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4-6 1x
Category: Appetizer, Bread, Snack
Cuisine: Italian-American

Print Recipe

Description

This Cheesy Pesto Sundried Tomato Pull Apart Bread is an incredibly easy and delicious appetizer! Crusty Italian bread is cut into a grid pattern and stuffed with melted butter, pesto, sun-dried tomatoes, and plenty of cheese, then baked until golden and bubbly.

Ingredients

Scale

1 round loaf crusty Italian bread (or similar sturdy loaf)
4 tablespoons unsalted butter, melted
3/4 cup basil pesto (homemade or store-bought)
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
4 ounces fontina cheese, freshly grated
4 ounces fresh mozzarella cheese, freshly grated or torn into small pieces
2 tablespoons freshly grated parmesan cheese, plus more for sprinkling (optional)

Instructions

Preheat Oven: Preheat oven to 375°F (190°C).
Prepare Bread: Using a serrated bread knife, carefully make diagonal cuts across the loaf of bread, about 1-inch apart. Cut down almost to the bottom crust, but do not cut all the way through. Rotate the bread 90 degrees and make another set of diagonal cuts, creating a criss-cross or grid pattern. Place the cut loaf on a large sheet of aluminum foil (big enough to wrap the bread).
Fill Bread:
- Carefully pour or brush the melted butter into the crevices (cuts) of the bread, trying to get it down into the cuts.
- Spoon the pesto into the crevices, spreading it around as evenly as possible.
- Add the chopped sun-dried tomatoes into the crevices.
- Push the grated fontina and mozzarella cheeses down into the crevices. It’s okay if some cheese ends up on top.
- Sprinkle the 2 tablespoons of grated Parmesan cheese over the top of the loaf.
Bake Wrapped: Wrap the entire bread loaf securely in the aluminum foil. Place the foil-wrapped loaf on a baking sheet. Bake for 15 minutes.
Bake Unwrapped: Carefully remove the aluminum foil from the bread loaf. Return the unwrapped bread (still on the baking sheet) to the oven and bake for an additional 12-15 minutes, or until the cheese is bubbly and melted, and the top is golden brown.
Cool and Serve: Let the pull-apart bread cool for a few minutes on the baking sheet. Sprinkle with additional grated Parmesan cheese, if desired. Serve warm, allowing guests to pull apart the cheesy sections.

Notes

Bread: A round, crusty loaf like Italian or sourdough works best for the pull-apart style.
Cutting: Be careful not to cut all the way through the bottom crust when making the grid pattern.
Cheeses: Fontina and fresh mozzarella melt beautifully. You can substitute other good melting cheeses like provolone, Monterey Jack, or Gruyère.
Filling: Use a spoon or small offset spatula to help push the fillings down into the crevices.
Baking: Baking wrapped in foil first allows the cheese to melt and the bread to heat through. Baking unwrapped at the end ensures a golden, bubbly top.
Storage: This bread is best enjoyed fresh and warm. Store leftovers wrapped tightly at room temperature for a day; reheat gently in the oven or air fryer to restore crispness.

Pesto Pull Apart Bread (Cheesy Sundried Tomato!)