Pull-Apart Pesto Sun-Dried Tomato Fontina Garlic Bread Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use a high-moisture cheese like Fontina, which melts smoothly and stretches.

If you want a more pronounced garlic flavor, increase the garlic in the butter to three cloves. You can also add a pinch of red pepper flakes to the pesto for a subtle kick.

To make the bread ahead, prepare the pesto and garlic butter up to a day in advance. Stuff the bread just before baking to prevent it from becoming soggy. If you have leftover bread, reheat it in a 350°F (175°C) oven for 5–7 minutes to restore the crispness.

Variations

• Spicy Sausage Version: Add 4 oz of cooked, crumbled Italian sausage to the filling for a heartier version. Brown the sausage in a skillet, drain, and mix with the pesto before stuffing. This adds a savory, meaty element that pairs well with the cheese.
• Roasted Red Pepper Twist: Replace the sun-dried tomatoes with 1/2 cup of roasted red pepper strips. The sweet, smoky flavor of the peppers complements the pesto and cheese beautifully. Use jarred roasted peppers for convenience, and pat them dry before adding.
• Vegan Option: Use a vegan basil pesto (omit cheese and use nutritional yeast), vegan butter, and dairy-free cheese shreds. Choose a vegan Italian loaf. The result is a dairy-free pull-apart bread that still delivers on flavor and texture.
• Herb and Cheese Blend: Mix 1/4 cup of grated Parmesan into the garlic butter and add 1 tablespoon of chopped fresh oregano to the pesto. This adds an extra layer of savory depth. Use a mix of Fontina and mozzarella for a different melt profile.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes.

Freezer

Freeze the baked bread (without reheating) for up to 1 month. Thaw overnight in the fridge, then reheat in the oven at 350°F (175°C) for 10-12 minutes.

Reheat

Reheat in the oven at 350°F (175°C) for 5-7 minutes, or until the cheese is melted and the bread is warm.

Store leftover pull-apart bread in an airtight container in the refrigerator for up to 2 days.

To reheat, place the bread on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes until the cheese is melted and the bread is heated through. Avoid microwaving, as it can make the bread rubbery.

The pesto can be made up to 2 days ahead and stored in the refrigerator with a thin layer of olive oil on top to prevent browning.

The garlic butter can also be prepared in advance and kept in the fridge. Assemble the bread just before baking for the freshest result.

Serving ideas

Serve this pull-apart bread as an appetizer at parties, game days, or family gatherings. Place it on a wooden board and let guests tear off slices.

It pairs wonderfully with a simple green salad or a bowl of marinara sauce for dipping. The bread is best enjoyed warm, so serve it immediately after baking.

For a more substantial meal, serve alongside grilled chicken or a hearty soup. You can also add a sprinkle of fresh basil or red pepper flakes on top for extra color and flavor. The bread is versatile enough to be the star of the show or a supporting side.

Frequently asked questions

Recipe card

Pull-Apart Pesto Sun-Dried Tomato Fontina Garlic Bread

Prep 20 minCook 15 minTotal 35 minServes 8

Ingredients

• 1 cup fresh basil leaves, packed
• 1/3 cup pine nuts
• 3 cloves garlic, peeled
• 1/2 cup grated Parmigiano-Reggiano
• 1/3 cup extra-virgin olive oil, plus more as needed
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 8 oz Fontina cheese, sliced
• 1 loaf Italian bread (about 1 lb)
• 4 tbsp unsalted butter, melted
• 2 cloves garlic, minced

Instructions

1. 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.
2. In a small bowl, stir the melted butter with the minced garlic. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

410

Protein

14 g

Carbohydrates

35 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.