Pull Apart Cheesy Garlic Bread
Equipment
- 1 serrated bread knife
- 1 Cutting board
- 1 Small mixing bowl
- 1 Spoon or spatula
- 1 pastry brush (optional
- 1 sheet pan
- 1 piece aluminum foil (large enough to wrap bread)
- 1 Oven mitt
Ingredients
- 1 large loaf Italian bread or sourdough unsliced
- 115 gram unsalted butter melted
- 30 milliliter olive oil
- 4 clove garlic finely minced
- 5 gram fresh parsley finely chopped
- 2 gram dried Italian seasoning
- 3 gram salt fine
- 1 gram black pepper freshly ground
- 150 gram mozzarella cheese shredded
- 50 gram cheddar cheese shredded
- 30 gram Parmesan cheese grated
Instructions
- Preheat the oven to 180°C (350°F).
- Place the loaf of bread on a cutting board and use a serrated knife to cut diagonal slices about 2 cm apart, stopping before you cut all the way through the bottom.
- Rotate the bread and cut diagonal slices in the opposite direction to create a crosshatch pattern, again not cutting through the base.
- In a small bowl combine melted butter, olive oil, minced garlic, chopped parsley, Italian seasoning, salt, and black pepper and stir until well mixed.
- Gently pull apart the bread sections with your fingers and spoon or brush the garlic butter mixture into all the cuts and crevices.
- In another bowl mix together mozzarella, cheddar, and Parmesan cheeses until evenly combined.
- Stuff the shredded cheese mixture evenly into all the slits and gaps in the bread.
- Place the stuffed loaf on a sheet pan and wrap it loosely but completely with aluminum foil.
- Bake the wrapped bread in the preheated oven for 20 minutes until the cheese is mostly melted.
- Carefully open the foil to expose the top of the bread and bake uncovered for an additional 8–10 minutes until the cheese is bubbly and the top is golden.
- Remove the bread from the oven and let it rest for 5 minutes on the pan.
- Transfer to a serving board and serve warm, allowing guests to pull apart pieces by hand.
Notes
For best results, use a dense, crusty loaf so the bread holds together when pulled, and be careful not to cut all the way through the bottom so the loaf stays intact. You can prepare the loaf up to a few hours ahead and refrigerate it wrapped in foil, then bake just before serving, adding a few extra minutes if it is cold. If using salted butter, reduce added salt slightly, and feel free to adjust cheese types based on what you have—provolone, Gruyère, or pepper jack all work well. If the top browns too quickly, tent with foil again, and if you want extra garlicky flavor, add an additional clove or a pinch of garlic powder to the butter mixture.
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