Cheesy Garlic Pull Apart Bread Recipe

I absolutely love this recipe because it’s a cheesy, garlicky masterpiece that transforms any gathering into an instant party, with each pull-apart piece bursting with flavor. Plus, making it is so simple yet satisfying, giving me all the nostalgia feels of homemade comfort food without all the fuss!

My pull-apart, cheesy garlic bread is a savory delight. It features the following:

A loaf of crusty sourdough, filled with melted mozzarella and Parmesan.

Minced garlic and melted butter seep into every nook, and freshly chopped parsley adds an uplifting touch. With just half a teaspoon each of salt and pepper, this is an irresistible treat!

Ingredients

• Crusty Bread: The base of this recipe provides substantial carbohydrates for energy.
• Butter: Adds rich flavor and creaminess, enhancing the bread’s texture.
• Garlic: Boosts flavor with aromatic, savory notes; contains healthful compounds.
• Mozzarella Cheese: Offers melted, stretchy cheese goodness; provides calcium and protein.
• Parmesan Cheese: Adds sharp, salty flavor; high in protein and calcium.
• Parsley: Freshens flavor; a source of vitamins and antioxidants.

Ingredient Quantities

• 1 loaf of crusty bread (such as sourdough or Italian)
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon freshly chopped parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Optional: 1 tablespoon finely chopped chives for garnish

Instructions

1. Set your oven to 350°F (175°C) to warm up.

2. With a serrated knife, carefully make diagonal cuts along the bread, being sure not to slice all the way through. Do the same in the opposite direction, creating a crosshatch pattern.

3. In a small bowl, blend thoroughly the melted butter, the minced garlic, the chopped parsley, the salt, and the black pepper.

4. Carefully separate the parts of the bread and drench the inside with the garlic butter mixture, using a brush or spoon to make sure it gets into every little crevice and crack.

5. Evenly stuff the cuts with shredded mozzarella cheese, then sprinkle the grated Parmesan cheese in. Stuff the shredded mozzarella cheese into the cuts evenly, followed by sprinkling the grated Parmesan cheese throughout.

6. Wrap the whole loaf in aluminum foil, sealing it tightly to keep the moisture in when baking.

7. Put the wrapped loaf on a baking sheet and place in the preheated oven. Wait 15 minutes.

8. Gently pull the foil away from the dish and put it back in the oven for another 10 minutes to let the cheesy goodness get all brown and melted. If you heat it too high, you can burn the top.

9. Take it out of the oven and allow it to cool for a short time.

10. If desired, you may garnish with finely chopped chives before serving. However, it is not strictly necessary to do this in order to enjoy pulling apart the creamy, dreamy, garlicky pieces.

Equipment Needed

1. Oven
2. Serrated knife
3. Small bowl
4. Brush or spoon
5. Aluminum foil
6. Baking sheet

FAQ

• Can I use a different type of bread?Any crusty bread, such as ciabatta or a dense French loaf from a bakery, will do.
• Can I substitute the mozzarella cheese?You can definitely use any melty cheese you like, such as cheddar, provolone, or Monterey Jack.
• How do I store leftovers?Tightly wrap any remaining food in aluminum foil and put it in the fridge. The oven is the best method for reheating it.
• Can this be made ahead of time?The ingredients can be prepared and the bread can be assembled a few hours in advance. When it is time to serve, you can bake the bread.
• Can I add other ingredients?Of course! Consider incorporating cooked bacon bits, sliced jalapeños, or tomatoes that have been dried in the sun for added zing.
• What is the best way to reheat it?Set your oven to 350°F (175°C) and put the bread, completely encased in foil, into the oven for approximately 10-15 minutes.

Substitutions and Variations

1/2 cup salted butter; unsalted butter can be used, with added salt omitted.
Substitute 1 teaspoon of garlic powder for 4 cloves of garlic.
1 tablespoon fresh basil chopped, as a substitute for parsley.
1 cup shredded cheddar cheese
instead of mozzarella cheese
Replace Parmesan cheese with 1/2 cup Pecorino Romano cheese.

Pro Tips

1. Use Day-Old Bread Using slightly stale bread will make it easier to cut and it will absorb the garlic butter better, enhancing the overall flavor and texture.

2. Customize Flavors Add a pinch of red pepper flakes or a small amount of finely chopped rosemary or thyme to the garlic butter mixture for an extra kick and depth of flavor.

3. Cheese Variations For a different flavor profile, consider using a blend of cheeses such as Gruyère or cheddar along with mozzarella, which will melt beautifully and add complexity.

4. Prevent Soggy Bottoms Place the wrapped loaf on a wire rack over the baking sheet instead of directly on it. This allows air to circulate around the bread and helps prevent the bottom from becoming soggy during baking.

5. Crispy Finish After the final unwrapped baking stage, if you desire an even crispier top, briefly run the loaf under the broiler for 1-2 minutes, keeping a close eye to avoid burning.