Cheese and Garlic Pull-Apart Bread
Crusty bread is cut into pull-apart diamonds, filled with garlic butter and mozzarella, then baked until golden and crisp.
By Cookin' Kitchen
- Total: 30 minutes
- Servings: 8 servings
Recipe
Cheese and Garlic Pull-Apart Bread
Crusty bread is cut into pull-apart diamonds, filled with garlic butter and mozzarella, then baked until golden and crisp.
Cookin' · https://cookin.club/recipes/cheese-and-garlic-pull-apart-bread
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Servings
- 8
Ingredients
For 8 servings
Garlic butter
Equipment
- Oven
- Heatproof bowl
- Microwave
- Knife
- Aluminum foil
Instructions
Step 1: Preheat the oven to 180C/350F.
Step 2: Combine the butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir in the parsley.
Step 3: Cut the bread diagonally into 2 cm/1-inch diamonds, taking care not to cut all the way through the loaf.
Step 4: Use your fingers or a knife to open each crack. Drizzle about a teaspoon of butter into each one and tuck in a pinch of cheese. The filling does not need to be neat; some butter can run over the crust.
Step 5: Brush the surface with the remaining butter.
Step 6: Wrap the loaf in foil and bake for 20 minutes, until the cheese has mostly melted. Unwrap and bake for another 5–10 minutes, until the bread is crisp.
Step 7: Serve immediately.
Notes
Make ahead
For advance preparation, use softened butter instead of melting it. Mix it with the garlic, salt and parsley, spread it into the bread’s cracks, and add the cheese. Wrap the loaf and refrigerate or freeze it. Thaw before baking.
To prepare it for reheating, bake the loaf through both baking stages, wrap it in foil and let it cool. Refrigerate for up to 3 days, then microwave on high for 1 1/2–2 minutes, just until the cheese melts again. This reheating method is recommended for a crusty sourdough loaf.
Quick alternative
For a quicker version, cream the butter with the garlic, salt and parsley instead of melting it. Cut diagonal slices in one direction, spread the butter into the cracks, then cut across them to form diamonds. The butter coverage will be less even.
Nutrition per serving
- Calories
- 191 kcal
- Fat
- 11 g
- Saturated fat
- 6 g
- Carbohydrates
- 20 g
- Sugar
- 1.4 g
- Fiber
- 1.4 g
- Protein
- 2.5 g
- Sodium
- 374 mg
- Cholesterol
- 26 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Cut a crusty loaf into diamonds without slicing through the base, then fill the cracks with garlic butter and mozzarella. Bake until the cheese melts and the bread turns crisp.
Sourdough or another dense loaf holds together well when pulled apart. Serve the bread warm as a party appetizer or alongside a simple salad.
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