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sun dried tomato basil cheese bread
Bakeanna

Sun-Dried Tomato & Basil Cheese Bread

Crispy, buttery, cheesy, and packed with flavor, this easy Sun-Dried Tomato & Basil Cheese Bread is the perfect appetizer or side dish. Brioche or ciabatta is spread with a savory sun-dried tomato butter, topped with mozzarella or provolone and Parmesan, then broiled until golden and bubbling. Finish with fresh basil and serve warm for the ultimate cheesy bread!
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 6 SERVINGS
Course: Appetizer
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Bread
  • 1 loaf brioche
Sun-Dried Tomato & Basil Butter
  • 150 g softened butter
  • 1/2 cup sun dried tomatoes
  • 1/2 cup fresh basil leaves
  • 2 tbsp sun dried tomato oil
  • 1/4 cup grated parmesan
Cheese Topping
  • 1/2 cup grated mozzarella
  • 1/4 cup grated parmesan
  • Extra sun dried tomatoes
  • Extra Fresh Basil

Method
 

  1. Preheat the oven to 180°C (350°F) and set the oven to the broil/grill setting when ready to toast the bread.
  2. In a medium bowl, combine the softened butter, chopped sun-dried tomatoes, fresh basil, sun-dried tomato oil, and Parmesan cheese. Mix until everything is evenly incorporated and a thick, spreadable mixture forms.
  3. Slice the brioche or ciabatta into thick pieces, or slice the loaf lengthwise if you prefer to serve it as one large cheese bread. Place the bread on a baking tray lined with parchment paper or foil.
  4. Spread the sun-dried tomato and basil butter generously over the surface of the bread. Make sure the mixture reaches close to the edges so every bite is flavorful.
  5. Sprinkle the mozzarella or provolone evenly over the buttered bread.
  6. Add the Parmesan on top, followed by a few extra chopped sun-dried tomatoes if desired.
  7. Place the bread under the broiler and cook until the cheese is fully melted, bubbling, and golden brown in spots. Watch carefully: the bread can brown quickly under the broiler.
  8. Remove the bread from the oven and allow it to cool for 1–2 minutes. Finish with freshly chopped basil and serve warm.

Notes

Tips

  • Use softened butter, not completely melted butter, so the topping stays thick and easy to spread.
  • For extra flavor, use the oil from the jar of sun-dried tomatoes.
  • Ciabatta gives you a crispier, more rustic result, while brioche creates a softer and richer cheese bread.
  • Add red pepper flakes if you like a little heat.
  • For extra garlic flavor, add 1–2 minced garlic cloves to the butter mixture.
  • Keep a close eye on the bread while broiling because the cheese can brown very quickly.
  • For the best texture, serve immediately while the cheese is warm and stretchy.