A simple, delicious appetizer or snack: pull-apart bread filled with slow-roasted tomatoes, creamy ricotta, melted mozzarella, and savory seasonings.
I originally planned to make homemade ricotta with slow-roasted tomato crostini that I loved last summer. While the tomatoes were in the oven, I cleaned out a pantry shelf and discovered a no-knead bread mix—an idea for an easy, indulgent twist quickly came to mind: roasted tomato and ricotta pull-apart bread.
Tomato and Ricotta Pull Apart Bread
I roast tomatoes whenever I have them on hand—there’s something about their concentrated sweetness and jammy texture that pairs perfectly with fresh ricotta. The combination is versatile and delicious: use it in pasta, salads, soups, or stuff it into a pull-apart loaf for an ooey-gooey centerpiece.
For this batch I used a no-knead Italian herb bread mix to keep things easy, but a store-bought crusty loaf (sourdough boule, French baguette, or ciabatta) works just as well. You can use homemade ricotta or a good-quality whole-milk ricotta from the store—the extra richness of whole milk ricotta makes a lovely difference.
To assemble, cut the bread in a criss-cross pattern, creating about 1/2-inch squares while stopping about an inch from the bottom so the loaf stays intact. Tuck shredded mozzarella and cooled roasted tomatoes into the seams, then bake until the cheese melts and the exterior is toasty.
After baking at 350°F for around 8–10 minutes, remove the loaf and spread ricotta over the top, then finish with the reserved roasted tomatoes and a sprinkle of chopped Italian parsley if desired. Serve warm and enjoy immediately for the best texture and flavor.
Tomato and Ricotta Pull Apart Bread
Ingredients
Roasted Tomato:
- 1 pound cherry or grape tomatoes (or any mini tomato variety)
- 2 teaspoons olive oil
- salt and pepper, to taste
Pull Apart Bread:
- 1 pound crusty loaf (sourdough boule, baguette, or ciabatta)
- 1 cup shredded mozzarella
- prepared roasted tomatoes
- ⅓ cup ricotta cheese
- kosher salt and black pepper, to season
- chopped Italian parsley, to garnish (optional)
Instructions
Roasted Tomato:
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Preheat oven to 375°F. Halve (or quarter, if large) the tomatoes. Toss them with olive oil, salt, and pepper.
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Arrange tomatoes on a parchment-lined baking sheet and roast 25–30 minutes, until soft and wrinkled. Let cool before using.
Pull Apart Bread:
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Preheat oven to 350°F and line a baking sheet with parchment.
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Cut a criss-cross pattern into the top of the loaf to form roughly ½-inch cubes, stopping about 1 inch from the bottom so the loaf stays intact. Place on the prepared sheet.
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Reserve about ¼ cup of the mozzarella. Tuck the remaining mozzarella between the bread seams.
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Tuck cooled roasted tomatoes into the seams as well. Sprinkle the reserved mozzarella over the top.
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Bake 8–10 minutes, until the cheese melts and the bread is warmed through. Remove from the oven, spread ricotta over the top, arrange the reserved tomatoes on the ricotta, season with salt and pepper, and garnish with parsley if desired. Serve immediately.
Notes
Best served warm, immediately after baking.
Nutrition
Carbohydrates: 43g,
Protein: 15g
Nutrition information is automatically calculated and should be used as an approximation.
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