Roasted Tomato and Ricotta Pull Apart Bread

Photo Credit: The Little Epicurean

Roasted Tomato and Ricotta Pull Apart Bread is a fabulous bread that looks gorgeous and tastes even better. It is still quick and easy to make, since the recipe starts with a commercial bread you can pick up at your local grocery store. But, if you have an artisan baker near your house, choose to spend a bit more money. This recipe is so great, it deserves to be made up with a fabulous bread, too.

Perhaps the most special thing about this bread is how it is cut. Without giving it away, just know that this method of cutting the bread is good for two things. First, it opens the bread up so all the yummy cheese and tomato can be stuffed right inside for maximum flavor. Second, it makes the bread easy to pull apart, and every one can have at it, community style. This is a very friendly way to serve and share a loaf of bread, perhaps the way bread should always be shared with family and friends.

The tomatoes for this loaf are baked in the oven first, until the tomatoes are “soft and wrinkly.” Do not be afraid to really cook the tomatoes until the skins are just a bit burnt. This method does require you to keep a sharp eye on the tomatoes once they have reached the wrinkly stage, but the slightly burnt flavor is fabulous on this kind of bread. Try it and you will see the difference.

This is a delicious bread, easy enough to make, and that can serve as part of a formal, perhaps Italian meal, or on its own, as a snack in the evening. Be sure to bookmark this recipe; you will be glad that you did.

Find out how to make this recipe and many others at the website, The Little Epicurean, by following the link below.

Learn MORE / Get RECIPE at The Little Epicurean

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