Cheesy Garlic Pull Apart Bread
A crusty loaf cut into diamonds, filled with garlic butter and mozzarella, and baked until gooey with a crisp crust.
Equipment
- Serrated bread knife
- Heatproof bowl
- Baking sheet
- Aluminum foil
- Pastry brush
Ingredients
Main Ingredients
- 1 crusty loaf about 12 to 14 oz, sourdough or Vienna bread
- 1 cup shredded mozzarella cheese or another melting cheese
- 8 tbsp unsalted butter 1 stick, softened
- 2 cloves garlic large, minced
- ¼ tsp salt
- 1 tbsp fresh parsley finely chopped
Instructions
Cooking
- Preheat. Heat the oven to 350 degrees F. Garlic butter. Microwave the butter, garlic, and salt in short pops until melted, then stir in the parsley.
- Score. Cut the loaf into 1 inch diamonds without cutting through the bottom crust. Stuff. Open each cut, add 1 tsp garlic butter and a pinch of mozzarella.
- Brush. Brush the remaining garlic butter over the outside of the loaf.
- Steam. Wrap in foil and bake for 20 minutes, until the cheese is mostly melted.
- Crisp. Unwrap and bake 5 to 10 more minutes until golden.
- Serve. Serve hot with marinara for dipping.
Notes
Substitutions: Use Colby Jack or provolone in place of mozzarella.
Tips: Push the cheese deep into the cuts so it melts instead of browning on top.
Storage: Refrigerate wrapped in foil for up to 3 days and reheat at 350 degrees F.