Pull-Apart Cheesy Pesto Garlic Bread

Prep Time: 15 min

Cook Time: 25 min

Total Time: 40 min

Servings: 8


  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 1/4 cup Filippo Berio Classic Pesto
  • 1 large oval loaf Italian bread
  • 1 tbsp dried Italian seasoning blend
  • 4 cloves garlic, minced
  • 2 cups halved grape tomatoes
  • 1 1/2 cups shredded Italian cheese, divided


    • Preheat oven to 350°F. Line baking sheet with foil; set aside.
    • Make deep, diagonal cuts (about 1 inch apart) in diamond pattern into Italian loaf, making sure loaf stays intact at the base. Whisk together olive oil, Italian seasoning blend and garlic; brush all over loaf and in between cuts.
    • Toss together tomatoes, 1 cup cheese and pesto; press mixture in between cuts of the loaf. Sprinkle remaining cheese over top.
    • Cover with foil; bake for about 15 minutes or until cheese is melted. Remove foil; bake for about 10 minutes or until loaf is heated through, golden brown and crispy. Let cool slightly before serving.

    Tip: Use a pre-shredded blend of Italian cheeses, or make your own with a combination of mozzarella, provolone, Emmental, Asiago and Parmesan cheese.