Tomato and Ricotta Pull Apart Bread
Yield: serves 4-6 as an appetizer
Ingredients
Roasted Tomato:
- 1 pound cherry, grape, or any mini variety of tomato
- 2 teaspoon olive oil
- salt and pepper, to taste
Pull Apart Bread:
- 1 loaf crusty bread
- 1 cup shredded mozzarella cheese
- roasted tomatoes
- 1/3 cup ricotta cheese
- kosher salt and black pepper, to season
- chopped Italian parsley, to garnish
Instructions
Roasted Tomato:
- Preheat oven to 375 degrees F. Slice tomatoes in half, or quarter if tomatoes are larger. In a bowl, toss tomatoes with oil and salt and pepper.
- Arrange tomatoes on a parchment lined baking sheet. Bake for 25-30 minutes until tomatoes are soft and skins are wrinkly. Let cool.
Pull Apart Bread:
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Set aside.
- Slice a criss-cross pattern into top of bread loaf, creating about 1/2-inch cubes. Do not slice all the way through the bread, stop at about 1-inch from the bottom of the bread. Place cut bread on prepared baking sheet.
- Reserve about 1/4 cup mozzarella cheese. Take the remaining 3/4 cup cheese and tuck in between the bread seams.
- Reserve about a handful of tomatoes. Take cooled roasted tomatoes and also tuck in between the bread cubes. Sprinkle reserved cheese over bread.
- Bake bread for 8-10 minutes until cheese has melted and bread has been warmed up. Remove from oven and spread ricotta cheese over bread. Take reserved roasted tomatoes and place over ricotta cheese. Serve immediately.