I love how fun and interactive this bread is—no knives needed, just hands and hungry appetites. Each cheesy bite is infused with garlicky butter and fresh parsley, and the variety of cheeses adds layers of flavor. It’s also super easy to prep, and I can make it ahead and bake it when ready. Whether I serve it with soup, pasta, or as a party snack, this one’s always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 large round loaf (crusty sourdough or Italian bread) ½ cup unsalted butter, melted 4 cloves garlic, minced (or more to taste) 2 tablespoons fresh parsley, finely chopped ½ teaspoon kosher salt 2 cups mozzarella cheese, shredded (or more) ½ cup cheddar or provolone cheese, shredded (optional mix for flavor) ¼ cup Parmesan cheese, grated (for finishing)
Directions
I preheat the oven to 375°F (190°C) and line a baking sheet with foil, lightly greasing it or spraying with cooking spray.
I place the loaf on a cutting board and, using a sharp bread knife, slice it diagonally about 1 inch apart—deeply, but not all the way through. Then I rotate the loaf and slice in the other direction to create a crosshatch pattern.
In a small bowl, I combine the melted butter, minced garlic, parsley, and salt. This fragrant mixture becomes the base of all that flavor.
I gently open the crevices of the bread and brush the garlic butter mixture deep into all the cracks. I like to be generous here to make sure every bite is flavorful.
I stuff shredded mozzarella (and some cheddar or provolone if using) into all the crevices, pressing the cheese down into the gaps. The more cheese, the better.
I wrap the loaf loosely in foil and bake for 15 minutes to melt the cheese.
I uncover the loaf and bake for another 5–7 minutes, just until the top turns golden and crisp.
I remove it from the oven and immediately sprinkle the top with Parmesan cheese and a bit more parsley. Then I serve it hot so everyone can pull it apart easily.
Servings and Timing
This recipe serves 6 people. Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes
Variations
I sometimes add a pinch of crushed red pepper flakes to the garlic butter for a spicy kick.
For an herby twist, I mix in Italian seasoning or rosemary.
I’ve used a mix of fontina and Gruyère cheese for a more gourmet flavor.
To make it a meal, I’ve even added cooked bacon or crumbled sausage between the slices.
Storage/Reheating
If I have leftovers, I wrap the bread tightly in foil and refrigerate it for up to 3 days. To reheat, I place it in a 350°F oven for about 10 minutes, uncovered, until the edges get crispy again and the cheese is gooey.
FAQs
What type of bread works best?
I always use a crusty, dense loaf like sourdough or Italian bread. It holds up well to the stuffing and baking without getting soggy.
Can I prepare this ahead of time?
Yes, I assemble the bread, wrap it in foil, and refrigerate it until ready to bake. It makes entertaining so much easier.
Can I use pre-shredded cheese?
I prefer shredding my own cheese because it melts better. Pre-shredded often has anti-caking agents that can affect texture.
How do I keep the bread from falling apart when slicing?
I slice deeply but not all the way through the bottom of the loaf. This keeps the bread intact while still making it easy to pull apart after baking.
Can I make this gluten-free?
Yes, I just use a gluten-free crusty loaf. Everything else in the recipe is naturally gluten-free.
Conclusion
This Cheesy Garlic Pull Apart Bread is one of those simple yet unforgettable recipes I always go back to. It’s buttery, melty, and loaded with flavor in every bite. Whether I serve it as an appetizer, a side dish, or the star of the show, it brings warmth and fun to any table—and it disappears fast.
This cheesy garlic pull apart bread is loaded with melted mozzarella, garlic butter, and herbs—perfect as a crowd-pleasing appetizer or comforting side dish.
Ingredients
1 large crusty round loaf (sourdough or Italian bread)
½ cup unsalted butter, melted
4 cloves garlic, minced (or more to taste)
2 tbsp fresh parsley, finely chopped
½ tsp kosher salt
2 cups mozzarella cheese, shredded (or more)
½ cup cheddar or provolone cheese, shredded (optional mix for extra flavor)
¼ cup Parmesan cheese, grated (for finishing)
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with foil and lightly grease.
Place bread on a cutting board. Using a serrated knife, make deep diagonal cuts 1 inch apart—do not slice through the bottom. Rotate loaf 90° and repeat to create a crosshatch pattern.
In a small bowl, mix melted butter, garlic, parsley, and salt.
Carefully separate bread cracks and brush garlic butter deep into the crevices.
Stuff shredded mozzarella (and optional cheddar/provolone) into the gaps. Be generous!
Wrap loaf loosely in foil and bake for 15 minutes until the cheese begins to melt.
Uncover and bake another 5–7 minutes until the top is golden and crisp.
Remove from oven, sprinkle with Parmesan and extra parsley.
Serve hot. Guests can pull apart cheesy chunks with their hands.
Notes
Use a dense, crusty loaf so it holds its shape.
Don’t slice all the way through the bread base—this keeps it pull-apart friendly.
Freshly shredded cheese melts better than pre-shredded.
Wrap loosely with foil during the first bake to keep the crust from over-browning.
Make ahead: Assemble and refrigerate, then bake when ready.
Reheat leftovers at 350°F for 10 minutes to crisp up the edges again.
Conclusion
