Pull-Apart Pesto Sun-Dried Tomato Fontina Garlic Bread Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. If using a food processor, ensure it is clean and dry. Measure out the basil, pine nuts, garlic, Parmigiano, and olive oil for the pesto.

Slice the Fontina and chop the sun-dried tomatoes. Melt the butter and mince the garlic. Preheat the oven to 375°F (190°C). Have a large baking sheet and aluminum foil ready.

Instructions

Prepare the Fillings

1. 1Make the Pesto
   Combine the basil, pine nuts, garlic, and Parmigiano in a food processor. Pulse a few times to chop. With the motor running, stream in the olive oil until the pesto is smooth but still has a bit of texture. Scrape down the sides and pulse again if needed. Taste and add a pinch of salt if desired.
   Look for The pesto should be vibrant green, thick, and slightly grainy from the nuts and cheese.
   Tip For a thinner pesto, add an extra tablespoon of olive oil. Avoid over-processing to keep it rustic.
2. 2Prepare the Garlic Butter
   In a small bowl, stir the melted butter with the minced garlic. Set aside.
   Look for The butter should be fragrant with garlic and fully melted.
   Tip If using salted butter, skip adding extra salt to the pesto.

At the end of this phase, you should have a vibrant green pesto with a thick, spreadable consistency, and a fragrant garlic butter.

The pesto should be well combined but still have a bit of texture. The garlic butter should be fully melted and aromatic. These components are the flavor base for the bread.

Stuff and Bake

3. 3Slice the Bread
   Place the Italian loaf on a cutting board. Using a sharp knife, make deep diagonal cuts across the loaf, spacing them about 1 inch apart. Do not cut all the way through—leave the bottom intact so the slices stay connected.
   Look for The loaf should have deep pockets but remain in one piece.
   Tip Use a serrated knife to ease slicing without squashing the bread.
4. 4Stuff the Bread
   Brush the garlic butter generously into every slit. Then spoon the pesto into each slit, followed by a few pieces of sun-dried tomato and a slice of Fontina. Press the filling gently to distribute it evenly.
   Look for The bread should be bulging with filling, with cheese visible in every cut.
   Tip Use your fingers to tuck the filling deep into the cuts for even flavor.
5. 5Wrap and Bake
   Wrap the stuffed loaf tightly in aluminum foil and place it on a baking sheet. Bake at 375°F (190°C) for 15 minutes, until the cheese is melted and the bread is warm. For a crispier top, uncover the loaf for the last 2–3 minutes of baking.
   Look for The cheese should be fully melted and the bread heated through.
   Tip Baking in foil keeps the bread soft; removing the foil crisps the top.

The loaf should be deeply cut and generously stuffed with the garlic butter, pesto, sun-dried tomatoes, and Fontina. The filling should be visible in every slit. After baking, the cheese should be melted and the bread should be warm and fragrant, with the top slightly golden if uncovered.

Pull and Serve

6. 6Serve Hot
   Remove the bread from the oven and let it rest for 2 minutes. Transfer to a serving board and pull apart the slices while the cheese is still stretchy. Serve immediately.
   Look for The cheese should stretch in long ribbons as you pull the slices apart.
   Tip Serve with extra pesto on the side for dipping, if desired.

The bread should be hot and the cheese stretchy. When you pull apart a slice, the cheese should form long ribbons. The bread should be soft on the inside with a slightly crisp crust. Serve immediately for the best experience.

Common mistakes

One common mistake is cutting the bread too shallow, which prevents the filling from reaching the center. Make sure to cut deep slits, leaving only the bottom intact.

Another mistake is overfilling the slits, which can cause the bread to split during baking. Use a moderate amount of filling and press it gently. Also, avoid over-baking, which can dry out the bread; check at 15 minutes and adjust.

How to tell it’s done

The bread is done when the cheese is fully melted and bubbly, and the bread is heated through. The internal temperature of the bread should be at least 165°F (74°C) to ensure it is hot throughout.

If you prefer a crispier top, bake uncovered for the last 2–3 minutes until the edges are golden brown. Serve immediately for the best cheese pull.