I love garlic bread, I love cheese, I love herbs, this Easy Cheesy Garlic Pull-Apart Bread is a marriage made in heaven! There is something comforting about eating bread and gooey melted cheese.
It’s like a pizza, but I feel it’s healthier than a pizza (but it’s not really). The ingredients just sound healthy, sourdough bread, fresh garlic, fresh herbs, but then it’s drenched in calorie-laden butter and cheese. It’s designed for sharing, by easily ripping apart pieces, but trust me, you won’t want to share it! The hardest part of this Easy Cheesy Garlic Pull-Apart Bread recipe was cutting the bread diagonally. If you go slowly, starting the cut on one end and following through to the other end, it won’t rip apart. This is an easy wow factor for a meal, or maybe a Super Bowl party. I quickly made it while my soup was simmering, and I think it was a bigger hit than my soup (which took hours to make). I used chilli flakes as they are readily available, but if you have fresh chilli from your garden, slice it thinly and mix into the butter mixture.
After making Easy Cheesy Garlic Pull-Apart Bread, you will never look at store-bought garlic bread the same way again. Bon Appetit! Приятного аппетита!
- 1 large sourdough loaf
- ½ cup of butter
- 2 cloves of garlic minced
- 1 tablespoon fresh oregano
- 1 tablespoon fresh thyme
- 1 tablespoon fresh parsley
- 2 cups of shredded mozzarella
- ¼ cup of grated parmesan
- chilli flakes (optional)
- Preheat oven to 350°F or 180°C. Spray a baking tray with non-stick cooking spray. I use seasoned pampered chef baking trays, which are amazing.
- Cut a diagonal pattern in the bread, using a serrated knife. Cut all the way down to the bottom, without cutting through the base of the loaf.
- Mix together the butter, oregano, thyme and parsley.
- Using your fingers, or a knife, pry open the diamonds, and smother with the butter mixture. Start lightly at first to ensure you have enough butter for the whole loaf, then go over again with leftover butter. Shake the chilli flakes between the diamonds. I make one half of the loaf spicy for me and keep the rest non-spicy of the family.
- Stuff the mozzarella between the diamonds. It will look messy, but that's ok. Pick up any cheese that fell on the baking tray and put inside the loaf.
- Cover with foil and bake for 10 minutes until loaf is warm and cheese looks melted. Important to use the foil so the cheese doesn't burn.
- Remove the foil and sprinkle the parmesan cheese on the loaf.
- Bake for another 5 minutes until melted and golden brown. Sprinkle with more parsley (optional) before serving.