Round loaf of pull-apart bread with herb and cheese filling in a cast-iron skillet on a wooden board.

Pesto Pull Apart Sourdough Bread

Name: Pesto Pull Apart Sourdough Bread | Recipe By Ovens
Ingredients: 1 (8-10-inch) sourdough loaf; 5 Tablespoons butter; 3 cloves garlic, minced; 1/4 cup chopped fresh parsley; 1/2 cup shredded mozzarella cheese; 1/2 cup grated parmesan cheese; 1/2 cup pesto

This pull-apart sourdough bread is a warm, crowd-pleasing appetizer packed with garlic, herbs, and melty cheese. Infused with buttery parsley, rich pesto, and a blend of mozzarella and Parmesan, every bite is flavorful and comforting. Perfect for sharing, it bakes to a crispy golden crust while staying soft and gooey inside—an easy yet impressive dish for any gathering.

Ingredients

6 servings:

1 (8-10-inch) sourdough loaf

5 Tablespoons butter

3 cloves garlic, minced

1/4 cup chopped fresh parsley

1/2 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

1/2 cup pesto

Instructions

Step 1

In pan on medium heat, melt butter. Add garlic and cook until softened, about 1 minute. Stir in the fresh parsley. Remove from heat.

Step 2

In small bowl combine the mozzarella cheese and parmesan cheese.

Step 3

Score the top of sourdough loaf in cross-cross diamonds about 1” apart and about 3/4 the way through the bread. Don’t cut all the way through the bread.

Step 4

Gently separate each of the bread cuts and drizzle the garlic parsley butter in all the cut cracks. Repeat by stuffing the cracks with pesto the cheese mixture.

Step 5

Drizzle any remaining garlic butter on top of the bread.

If baking in steam oven: Bake at 320°F Steam-Convection bake for about 20 minutes, or until cheese is melted and bread is warm and crisp.

Step 6

If baking in regular oven: Cover the bread with foil, making sure it doesn’t touch the cheese tops. Bake at 350°F for 20 minutes. Remove foil and bake for another 5-10 minutes or until bread is crisp.