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Cheesy Garlic Pull-Apart Bread – Golden, Melty Perfection

Cheesy Garlic Pull-Apart Bread

Transform a simple bread loaf into an irresistible party centerpiece! This Cheesy Garlic Pull-Apart Bread combines three melted cheeses, aromatic garlic butter, and fresh herbs in just 40 minutes. Perfect for entertaining, game day, or family dinners, this interactive appetizer serves 6-8 people and requires minimal cleanup. The crosshatch cutting technique creates pull-apart sections filled with gooey mozzarella, sharp cheddar, and Parmesan. Make it ahead and bake fresh, or freeze for up to 3 months. Easy enough for beginners yet impressive enough for dinner parties!

  • Total Time: 40 minutes
  • Yield: 6-8 servings

Ingredients

The Bread:

  • 1 large round sourdough or Italian bread loaf (approximately 1 pound, 8-9 inches diameter)

Garlic Butter Mixture:

  • ½ cup unsalted butter (1 stick), softened to room temperature
  • 4-6 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground

Cheese Trio:

  • 1½ cups mozzarella cheese, shredded
  • ½ cup sharp cheddar cheese, shredded
  • ¼ cup Parmesan cheese, grated

Optional Enhancements:

  • 2 tablespoons olive oil (for extra crispiness)
  • ½ teaspoon red pepper flakes (for heat)
  • 2 tablespoons green onions, sliced (for garnish)
  • 4 strips cooked bacon, crumbled (for bacon lovers)

Instructions

  1. Preheat and prepare: Preheat oven to 350°F (175°C). Line a large baking sheet with aluminum foil or parchment paper. Gather all tools: serrated knife, cutting board, mixing bowl, and pastry brush.
  1. Score the bread: Place bread loaf on cutting board. Using a sharp serrated knife, make diagonal cuts approximately 1 inch apart, cutting down to about ½ inch from the bottom (do not cut completely through). Rotate bread 90 degrees and make perpendicular diagonal cuts, creating a crosshatch diamond pattern.
  1. Make garlic butter: In a medium bowl, combine softened butter, minced garlic, chopped parsley, Italian seasoning, salt, and black pepper. Mix thoroughly with a fork until smooth, spreadable, and evenly combined.
  1. Stuff with butter: Gently pull apart each section of scored bread to create pockets. Using a pastry brush or spoon, generously spread garlic butter mixture into every crevice and on all exposed bread surfaces. Work butter deep into cuts. Reserve 2 tablespoons for topping.
  1. Add cheese: In a separate bowl, combine all three cheeses (mozzarella, cheddar, and Parmesan). Using your fingers, stuff generous amounts of cheese mixture into every cut and crevice, pushing deep into pockets and packing firmly.
  1. Prepare for baking: Place stuffed bread on prepared baking sheet. Brush remaining garlic butter over the top. Drizzle with olive oil if using. Loosely wrap entire loaf in aluminum foil, creating a tent that covers but doesn’t compress the bread.
  1. Bake covered: Place foil-wrapped bread in preheated oven and bake for 15 minutes. This gently warms the interior and melts the cheese.
  1. Finish uncovered: Carefully remove foil (watch for steam) and return unwrapped bread to oven. Bake additional 5-10 minutes until cheese is fully melted, bubbling, and bread surfaces are golden brown with crispy edges.
  1. Rest and serve: Remove from oven and let rest on baking sheet for 3-5 minutes. This allows cheese to set slightly while remaining melty. Transfer to serving platter or wooden board. Garnish with additional parsley if desired. Serve immediately while warm, allowing guests to pull apart sections with their hands.

Notes

Bread Selection:

  • Best results: Round sourdough, Italian bread, or ciabatta with firm crust and dense interior
  • Avoid: Soft sandwich bread or pre-sliced bread that lacks structure
  • Whole wheat or multigrain works well for healthier version

Substitutions:

  • Butter: Use salted butter (reduce added salt), ghee, or vegan butter
  • Garlic: Substitute 2 teaspoons garlic powder or 1 tablespoon garlic paste
  • Cheese: Try provolone, fontina, Gruyère, Monterey Jack, or vegan alternatives
  • Herbs: Use dried parsley (2 teaspoons), chives, basil, or cilantro

Make-Ahead Instructions:

  • Prepare completely (cut, stuffed, wrapped) up to 24 hours ahead; refrigerate and bring to room temperature 15 minutes before baking
  • Freeze unbaked for up to 3 months; bake directly from frozen, adding 10-15 extra minutes
  • Bake fully, cool, wrap, and refrigerate up to 2 days; reheat wrapped in foil at 350°F for 10-15 minutes

Storage & Reheating:

  • Room temperature: 1-2 days wrapped in foil
  • Refrigerator: 3-4 days in airtight container
  • Freezer: 3 months double-wrapped
  • Reheat in 350°F oven wrapped in foil for 10-15 minutes, uncovering last 2-3 minutes to crisp

Pro Tips:

  • Leave ½ inch of bread intact at bottom to prevent falling apart
  • Use room-temperature butter for easier spreading
  • Don’t skimp on butter or cheese—this is an indulgent appetizer
  • Watch carefully during final uncovered baking to prevent over-browning
  • For extra crispy top, brush with olive oil before final baking phase
  • Serve with marinara, ranch, or balsamic glaze for dipping

Variations:

  • Pizza Style: Add pepperoni, Italian sausage, and use pizza sauce for dipping
  • Jalapeño Popper: Add diced jalapeños, cream cheese, and bacon
  • Mediterranean: Use feta, sun-dried tomatoes, olives, and oregano
  • Everything Bagel: Top with everything bagel seasoning before baking
  • Breakfast Version: Add scrambled eggs and cooked breakfast sausage

Find it online: https://juicymeatrecipes.com/cheesy-garlic-pull-apart-bread/