Checkerboard Pull-Apart Loaf with Pistachio Pesto & Burrata
A visually stunning and delicious pull-apart bread featuring a checkerboard pattern, filled with vibrant pistachio pesto and creamy burrata.
Ingredients
Scale
- 1loaf sourdough bread (unsliced)
- 1 cupfresh basil leaves
- 1/2 cupshelled pistachios
- 1/4 cupgrated Parmesan cheese
- 1/4 cupolive oil
- 1clove garlic
- 1/2 tspsalt
- 1/4 tspblack pepper
- 8 ozburrata cheese
- 1 tbspmelted butter
Instructions
- Preheat oven to 375°F (190°C).
- Make pistachio pesto by blending basil, pistachios, Parmesan, olive oil, garlic, salt, and pepper until smooth.
- Cut the sourdough loaf into a checkerboard pattern by making vertical and horizontal cuts without slicing through the bottom.
- Spread pesto between the cuts, alternating squares for a checkerboard effect.
- Drizzle melted butter over the top of the loaf.
- Bake for 20-25 minutes until golden and crispy.
- Remove from oven and tuck pieces of burrata into the warm bread.
- Serve immediately while warm and gooey.
Notes
You can customize the seasonings to taste.