Abt-Solutely Delicious: Pesto Pull-Apart Bread

In a winter that never seems to end, we’re all about noshing on warm, gooey comfort foods to take our minds off of the bleak spring scene outside. This Pesto Pull-Apart Bread fills that void to a T. It’s easy to make—just four ingredients—and it has that crazy-addictive flavor that could lead to eating the entire loaf in one sitting. Not that you should eat whole the thing by yourself on a grey Saturday afternoon. But you could. Hypothetically. A healthier idea is to invite your besties over for movie night, and whip one of these up early in the evening. Then just pop it in the oven when previews start, and you’ll have a savory, piping-hot, cheese-and-bread app ready by the opening scene. Honestly, right now the only thing we can think of that’s better than one of these Pull-Apart Breads is two of these Pull-Apart Breads. And maybe a little sunshine.


  • An Italian or French loaf of bread
  • 1/4 cup melted butter
  • 1 jar basil pesto
  • 1-1/2 cups 3-cheese Italian blend


Preheat your oven to 375 degrees. Place your loaf of bread on a cutting board, and using a serrated knife, make 1-inch diagonal cuts most of the way through the bread. Make sure to leave the bottom of the crust intact. Repeat with another set of diagonal cuts in the opposite direction, creating a crosshatch pattern.

Pour the melted butter into the cuts in the bread. Next, use a spoon to drip the pesto into the cuts. Finally, stuff the shredded cheese into the cuts.

Wrap the bread in aluminum foil and place it on a baking sheet then place the baking sheet into the oven and bake for 15 mins. After 15 minutes have passed, open the foil to expose the top of the bread loaf and bake it for an additional 10 mins. Then remove the bread from the oven, let it cool for a minute, and enjoy while warm!

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