Tomato and Ricotta Pull Apart Bread

Roasted Tomato & Ricotta Pull Apart Bread | The Little Epicurean

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Tomato and Ricotta Pull Apart Bread

This delicious pull apart bread features slow roasted tomatoes and creamy ricotta cheese. It's a perfect summertime appetizer that is perfect for sharing.

Prep Time5

Cook Time40

Total Time45

Course: Appetizer, Bread

Cuisine: American

Servings: (as an appetizer)

Author: Maryanne Cabrera

Ingredients

Roasted Tomato:

1 pound cherry tomatoes grape tomatoes or any mini variety of tomato
2 teaspoon olive oil
salt and pepper, to taste

Pull Apart Bread:

1 pound loaf crusty bread
1 cup shredded mozzarella cheese
prepared roasted tomatoes (listed above)
⅓ cup ricotta cheese
kosher salt and black pepper, to season
chopped Italian parsley, to garnish

Instructions

Roasted Tomato:

Preheat oven to 375℉. 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℉. Line baking sheet with parchment paper. Set aside.
Slice a criss-cross pattern into top of bread loaf, creating about ½-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 ¼ cup mozzarella cheese. Take the remaining ¾ 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.

Notes

Crusty bread options include: sourdough boule, French baguette, ciabatta.

Best served warm, immediately after baking.

Nutrition