Pull Apart Pizza Bread
Pull Apart Pizza Bread
Appetizers
Ingredients
- 1 loaf of sourdough or Italian bread
- 4 tablespoons Fustini's Tuscan Herb olive oil
- 4 garlic cloves, minced
- 1 tablespoon Fustini's Tuscan Spice blend
- 1 tablespoon grated parmigiano reggiano
- 1/3 cup chopped sun-dried tomatoes
- 4 ounces fontina cheese, freshly grated
- 4 ounces mozzarella cheese, freshly grated
- 2 ounces provolone cheese, freshly grated
- fresh basil leaves, for topping
Directions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Slice a grid pattern into the loaf of bread, leaving about an inch uncut at the bottom of the loaf. It is easiest to slice longways and then go back and slice the rest of the grid. Loosely tent the bread with foil and place it in the oven for 10 minutes.
- Heat the olive oil in a small saucepan over medium heat. Immediately add the garlic cloves, stirring well. Add in the Parmigiano Reggiano and the spice blend, stirring once more. Gently pry apart the bread squares and drizzle the olive oil into the crevices of the bread. Gently add the chopped sun-dried tomatoes into the crevices of the bread. Mix all the grated cheeses together and again, gently pry apart the bread and stuff the cheese into the crevices and pile it on top.
- Bake the bread for 15 to 20 minutes, uncovered, or until the cheese is golden and bubbly. Remove the bread and sprinkle some extra Parmigiano Reggiano on top. Add the fresh basil leaves. Serve immediately.
Leave a comment