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Cheesy Pull-Apart Garlic Bread

Cheesy Pull-Apart Garlic Bread

Cheesy Pull-Apart Garlic Bread is a deliciously indulgent dish that combines crusty bread, buttery garlic, and gooey cheese into a shareable, crowd-pleasing treat. With endless customization options, it’s a versatile favorite for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 crusty loaf preferably sourdough or Vienna
  • 1 cup shredded mozzarella cheese or any good melting cheese
Garlic Butter:
  • 100 g / 1 stick 8 tbsp unsalted butter, softened
  • 2 large garlic cloves minced
  • 3/4 tsp salt
  • 1 tbsp fresh parsley finely chopped

Method
 

  1. Preheat the oven to 180°C/350°F.
  2. In a heatproof bowl, combine the butter, garlic, and salt, then melt in the microwave. Stir in the chopped parsley.
  3. Cut the bread diagonally into 2cm/1-inch diamond shapes, making sure not to cut all the way through the loaf.
  4. Using your fingers or a knife, gently open each crack and drizzle a teaspoon of the garlic butter into each section, then stuff a pinch of cheese into each. It may feel a bit tedious, but trust me, it's totally worth it! Don’t worry about being too neat; some of the butter will naturally drip onto the crust, and that’s part of the charm.
  5. Brush any remaining butter over the surface of the bread.
  6. Wrap the loaf in foil and bake for 20 minutes until the cheese is mostly melted. Then, uncover and bake for an additional 5-10 minutes to crisp up the crust.
  7. Serve immediately. (See Note 1 for the best make-ahead methods.)

Notes

  1. Make Ahead – To prepare ahead of time, use softened butter instead of melted butter. Mix the butter with garlic, salt, and parsley, then spread it into the cracks of the bread. Stuff with cheese, wrap it up, and refrigerate or freeze. When ready to cook, thaw and follow the recipe instructions for baking.
    For a quicker option, you can bake the bread (including the unwrapped stage) as per the recipe, then wrap it in foil and let it cool. Refrigerate for up to 3 days, and when ready to serve, microwave for 1 1/2 to 2 minutes on high to melt the cheese again. The crust remains crisp even after reheating in the microwave due to the initial bake.
  2. Bread Type – The denser the bread, the better the pieces will hold together when pulled apart. Sourdough works best for this recipe! Always use pre-baked bread, not uncooked dough.
  3. "Speedy Tip" Update – A helpful tip shared by a reader: Instead of melting the butter, cream it. Then, make diagonal cuts in one direction only, and generously spread the butter into each crack, covering both sides. Afterward, cut the bread into diamond shapes, and as you drag the knife through the bread, it will spread the butter into the new cuts. While this method doesn’t provide as even coverage of butter, it’s a great time-saving alternative. A big thanks to CJ for the tip!
  4. Nutrition per Serving – This recipe serves approximately 10 people.