Cheesy Garlic Pull Apart Bread
Servings: 6
Calories: 487kcal
Ingredients
- 1 crusty round loaf large, or sourdough or Italian bread
- ½ cup unsalted butter melted
- 4 cloves garlic minced (or more to taste)
- 2 tablespoon fresh parsley finely chopped
- ½ teaspoon kosher salt
- 2 cups mozzarella cheese shredded, or more
- ½ cup cheddar shredded, or provolone (optional mix for extra flavor)
- ¼ cup Parmesan grated, for finishing
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with foil and lightly grease it or spray with cooking spray.
- Prepare the loaf. Place the bread on a cutting board. Using a sharp bread knife, cut deep diagonal slices about 1 inch apart, almost to the bottom, but don’t cut through. Turn the loaf 90° and slice again, creating a crosshatch pattern of squares.
- Make the garlic butter by combining melted butter, minced garlic, parsley, and kosher salt in a small bowl.
- Fill the bread by carefully opening the cracks of the bread and brush the garlic butter mixture evenly into the crevices.
- Then stuff shredded cheese into all the gaps. Be generous!
- Wrap the loaf loosely in foil and bake for 15 minutes, until the cheese begins to melt.
- Uncover and bake for another 5-7 minutes, or until the top is golden and crisp.
- Finish the bread by sprinkling with parmesan cheese and a little extra parsley.
- Serve hot guests can pull apart the cheesy chunks with their hands.
Notes
- Use a crusty, dense loaf like sourdough or Italian bread so it holds its shape and doesn’t get soggy.
- Cut the bread almost to the bottom but not through, so the loaf stays intact and easy to pull apart.
- Melt the butter fully before mixing in garlic and parsley for even flavor distribution.
- Freshly shredded cheese melts smoother than pre-shredded, which can have anti-caking agents that affect texture.
- Wrap the loaf loosely in foil during the first bake to help the cheese melt without burning the crust.
- Uncover for the last few minutes to crisp up the top and edges.
- Sprinkle Parmesan right after baking so it melts slightly and adds a salty finish.
- For extra flavor, mix a little cheddar or provolone with mozzarella before stuffing the loaf.
- Make it ahead by assembling the bread, wrapping it in foil, and refrigerating until ready to bake.
- Reheat leftovers in the oven at 350°F for about 10 minutes to bring back the crisp edges and gooey center.
Nutrition
Calories: 487kcal | Carbohydrates: 37g | Protein: 19g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 961mg | Potassium: 137mg | Fiber: 2g | Sugar: 4g | Vitamin A: 964IU | Vitamin C: 2mg | Calcium: 349mg | Iron: 3mg