A simple, crowd-pleasing appetizer or snack: tomato and ricotta pull-apart bread filled with slow-roasted tomatoes, melted mozzarella, and bright seasonings.
I originally planned to make a crostini with homemade ricotta and slow-roasted tomatoes, but while the tomatoes were in the oven I found a no-knead bread mix tucked away in the pantry. That small discovery inspired an even better idea: roasted tomato and ricotta pull-apart bread. This recipe is perfect for casual entertaining, a lazy weekend snack, or a simple summer appetizer.
Tomato and Ricotta Pull Apart Bread
When tomatoes are in season I roast a big batch and use them in everything — pasta, salads, soups, and sandwiches. Roasted tomatoes pair beautifully with fresh ricotta and a handful of melted mozzarella tucked into a crusty loaf makes for an irresistible, pull-apart loaf. The result is a warm, cheesy bread studded with concentrated tomato flavor and a creamy ricotta finish.
For convenience I used a no-knead bread mix flavored with Italian herbs, but any hearty crusty loaf will work: sourdough boule, ciabatta, or a rustic French loaf are all great options. If you have time, homemade ricotta is lovely here, but store-bought whole milk ricotta works just as well and gives the bread a rich, creamy finish.
To assemble, slice the bread in a criss-cross pattern about 1/2 inch apart, stopping about an inch from the bottom so the loaf stays intact. Tuck shredded mozzarella and cooled roasted tomatoes between the cuts so each bite has melted cheese and juicy tomato. A brief bake at 350°F quickly melts the cheese and warms the loaf without drying it out. Finish by spreading ricotta across the top and arranging a few reserved roasted tomatoes and a sprinkle of chopped parsley for color and freshness.
Why this works
Roasting concentrates a tomato’s natural sweetness and softens the flesh so the tomatoes nestle into the bread without making it soggy. Mozzarella provides the gooey texture that pulls apart beautifully, while ricotta adds a cool, creamy contrast. Using a crusty loaf creates textural interest: crisp exterior, tender interior, and pockets of melted cheese and tomato.
Tips and variations
- Use whole milk ricotta for creaminess; drain excess liquid if your ricotta is very wet.
- Add fresh basil or a drizzle of olive oil after baking for a bright finish.
- For a heartier version, tuck in thin slices of prosciutto or cooked, crumbled sausage with the cheese.
- To speed things up, roast the tomatoes ahead of time and keep them refrigerated for up to three days.
Tomato and Ricotta Pull Apart Bread
Author: Maryanne Cabrera
A warm, shareable pull-apart loaf filled with slow-roasted tomatoes, melted mozzarella, and creamy ricotta. Ideal as a summer appetizer or party snack.
Servings: 6 (as an appetizer)
Prep Time: 5 mins Cook Time: 40 mins Total Time: 45 mins
Ingredients
Roasted Tomato
- 1 pound cherry tomatoes (or grape/mini tomatoes), halved or quartered
- 2 teaspoons olive oil
- Salt and pepper, to taste
Pull Apart Bread
- 1 pound loaf crusty bread (sourdough boule, ciabatta, or French baguette)
- 1 cup shredded mozzarella cheese, divided (reserve about 1/4 cup)
- Prepared roasted tomatoes (from above)
- 1/3 cup ricotta cheese
- Kosher salt and black pepper, to season
- Chopped Italian parsley, to garnish
Instructions
Roasted Tomato
- Preheat the oven to 375°F (190°C). Slice tomatoes in half, or quarter larger ones. Toss tomatoes with olive oil, salt, and pepper in a bowl.
- Arrange tomatoes on a parchment-lined baking sheet and roast 25–30 minutes, until soft and the skins are wrinkled. Remove and let cool.
Pull Apart Bread
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice a criss-cross pattern across the top of the bread, creating roughly 1/2-inch cubes. Do not cut through the bottom—stop about 1 inch from the base so the loaf remains intact. Place the cut loaf on the prepared baking sheet.
- Reserve about 1/4 cup of the shredded mozzarella. Tuck the remaining mozzarella into the seams of the bread.
- Tuck cooled roasted tomatoes between the bread cubes, reserving a handful for the ricotta topping. Sprinkle the reserved mozzarella over the top of the loaf.
- Bake for 8–10 minutes, until the cheese melts and the bread is warmed through. Remove from the oven and spread the ricotta evenly over the top. Arrange reserved roasted tomatoes on top of the ricotta, season with salt and pepper, and garnish with chopped parsley. Serve immediately while warm.
Notes
Crusty bread options include sourdough boule, French baguette, or ciabatta. Best served warm immediately after baking. Leftovers are best reheated briefly in a hot oven to revive the crust and melt the cheese.
Nutrition
Calories: 311 kcal
Carbohydrates: 43 g Protein: 15 g Fat: 9 g
Saturated Fat: 4 g Sodium: 592 mg Fiber: 2 g
Nutrition information is an approximation.
