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Cheese Garlic Pull-Apart Bread

Cheese Garlic Pull-Apart Bread

Warm, gooey Cheese Garlic Pull-Apart Bread infused with rich garlic and melted cheese, ready in minutes. A healthier, homemade alternative to store-bought treats, perfect as an appetizer or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 loaf Italian bread, unsliced (1 pound)
  • 1/2 cup unsalted butter melted
  • 4 cloves garlic minced
  • 1 teaspoon dried Italian herbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
For the Cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley chopped (for garnish)

Equipment

  • Oven
  • Small Bowl
  • Aluminum Foil

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Slice bread lengthwise and crosswise, creating a grid pattern, but not cutting all the way through.
  3. In a small bowl, mix melted butter, minced garlic, Italian herbs, salt, and pepper.
  4. Brush the garlic butter mixture evenly over the bread, ensuring it seeps into the slices.
  5. Stuff the shredded mozzarella and Parmesan cheese into the bread slits.
  6. Wrap the bread in aluminum foil.
  7. Bake for 15 minutes, then unwrap and bake for another 5-10 minutes until cheese is melted and golden brown.
  8. Garnish with fresh parsley and serve warm.

Notes

Don't be shy with the garlic! The more garlic, the more flavorful the bread. Make sure your butter is fully melted for even distribution. If you find your bread is browning too quickly, you can tent it with foil during the last few minutes of baking. Feel free to experiment with different cheeses – provolone, cheddar, or even a sprinkle of feta can add a unique twist. Garlic powder can substitute for fresh minced garlic, if preferred. You can prepare the bread ahead of time and store it in the refrigerator, unbaked. Add around 5 minutes extra when baking from cold. For an extra flavor boost, consider using roasted garlic rather than raw.