Description
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Appetizer
- Method: Baked, Oven
- Cuisine: American, Italian-Inspired
