Description
A visually stunning and delicious pull-apart bread featuring a checkerboard pattern, filled with vibrant pistachio pesto and creamy burrata.
Ingredients
Scale
For the Crust:
- 1 loaf sourdough bread (unsliced)
- 1 cup fresh basil leaves
- 1/2 cup shelled pistachios
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 clove garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz burrata cheese
- 1 tbsp melted butter
Instructions
1. Prepare the Crust:
- 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.