Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Pull-Apart Cheesy Pesto Bread Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 29, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 40 mins Yield: 6 to 8 Serves Think of this four-ingredient side as super-deluxe garlic bread. It's a fun way for the whole family to dig into some nutty pesto swirled together with gooey mozzarella cheese. Ingredients 2 Italian demi-loaves (or 1 large loaf) ¼ cup Pesto 5 ounces thinly sliced low-moisture mozzarella 5 ounces thinly sliced Taleggio Directions Preheat oven to 350 degrees. Cut into Italian demi-loaves (or 1 large loaf) at 1-inch intervals, taking care not to slice all the way through. Spread 1 teaspoon pesto between each slice. Stuff with thinly sliced low-moisture mozzarella and thinly sliced Taleggio. Wrap in parchment-lined foil and bake on a rimmed baking sheet until bread is crisp and cheese is melted, about 25 minutes. Serve immediately. Lennart Weibull Rate it Print