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Cheese and Garlic Pull-Apart Bread Loaf
Bake this cheesy garlic pull apart bread loaf with mozzarella, herb butter and baguette for a fast party appetizer or savory side.
Cheesy Garlic Bread Pull-Apart Loaf is a share-friendly appetizer or side dish that transforms a crusty bakery loaf into a layered, melt-in-your-mouth centerpiece. The bread is cross-cut into a grid pattern, then generously basted with a mixture of melted butter, minced garlic, and fresh or dried herbs before being stuffed with shredded or sliced cheeses—commonly mozzarella for stretch, plus cheddar or Parmesan for depth of flavor. Baked until the exterior is golden and the cheese is fully melted, the loaf is served warm so that individual portions can be easily “pulled” away. Popular at casual gatherings, game-day spreads, and alongside pasta or soup dinners, this dish offers a convenient way to deliver classic garlic-bread flavors with added richness and an interactive, crowd-pleasing presentation.
Cheese and Garlic Pull-Apart Bread Loaf
Consider this loaf a customizable canvas—pepper jack for heat, crumbled bacon for savoriness, or spinach and sun-dried tomatoes for a veg-forward twist. With roughly 10 minutes of hands-on prep and no special equipment beyond a serrated knife, it’s the quickest route to transforming a basic bakery boule into a knock-out crowd-pleaser.
Prep Time
15 minutes
15 minutes
Cook Time
25 minutes
25 minutes
Total Time
40 minutes
40 minutes
Ingredients
Crusty round loaf of artisan or sourdough bread, 1 whole (≈450 g / 1 lb)
- Unsalted butter, melted 4 tbsp (¼ cup)
- Garlic cloves, finely minced 3 (≈1 tbsp)
- Mozzarella cheese, freshly shredded 1 cup (≈100 g)
- Cheddar cheese, freshly shredded ½ cup (≈50 g)
- Fresh flat-leaf parsley, finely chopped 1 tbsp
- Parmesan cheese, finely grated 2 tbsp (optional, boosts savoriness)
- Extra-virgin olive oil 1 tbsp (optional, for a silkier garlic butter)
- Chives, thinly sliced 1 tbsp (optional, adds oniony freshness)
- Crushed red pepper flakes ½ tsp (optional, for heat)
- Fine sea salt a pinch (optional, to taste)
- Freshly ground black pepper a pinch (optional, to taste)
Method
Preheat the oven to 180 °C / 350 °F
- Line a baking sheet with parchment paper or foil
- Stir softened butter, minced garlic, chopped parsley, and a pinch of salt together until creamy
- Place the unsliced loaf on a cutting board
- Cut the bread diagonally into 2 cm slices without slicing all the way through the bottom crust
- Rotate the loaf and cut diagonal slices in the opposite direction to form a crosshatch pattern
- Gently pry apart the bread cubes to create space for filling
- Spread the garlic butter mixture deep inside every cut and over the top crust
- Stuff shredded or thinly sliced mozzarella and cheddar into all the buttered pockets
- Wrap the loaf tightly in foil and set it on the prepared baking sheet
- Bake the wrapped loaf for about 15 minutes until the butter is melted and the cheese is starting to soften
- Open the foil to expose the top of the loaf
- Return the loaf to the oven and bake for another 10–15 minutes until the cheese is fully melted and the crust is golden
- Transfer the hot pull-apart bread to a serving board
- Sprinkle with extra parsley if desired and serve immediately while warm and gooey
Nutrition (whole recipe)
Calories
2263 kcal Protein
80 g Fat
116 g Carbs
224 g Fiber
13 g Sugar
24 g
2263 kcal Protein
80 g Fat
116 g Carbs
224 g Fiber
13 g Sugar
24 g
Notes
For extra gooey pockets, push a thin slice of cheese deep into the very bottom of each cut—those hidden layers melt last and keep the loaf moist. If the top browns before the center is hot, loosely tent with foil for the final 5 minutes. Leftovers reheat crisply in a hot skillet, cut-side down, no oven required.
why this recipe
Baked to golden perfection, this cheesy garlic pull apart bread loaf transforms the simple joy of warm bread into a show-stopping centerpiece, flooding the kitchen with buttery garlic aroma and melted cheese allure that no store-bought version can rival. Each tear-away segment offers a satisfying crunch outside and a soft, pillowy interior, ensuring every bite is loaded with herbs, gooey cheese, and garlicky richness. Perfect for gatherings yet easy enough for a weekday treat, it invites hands-on enjoyment and effortless sharing, turning even casual meals into memorable, comforting moments.
FAQs
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Frequently Asked Questions
Can I assemble the Cheesy Garlic Bread Pull-Apart Loaf in advance and bake it later?
Yes—assemble the loaf through the stuffing step, wrap it tightly in foil or plastic wrap, and refrigerate for up to 8 hours (or freeze for up to 1 month). Let a chilled loaf sit at room temperature for 20–30 minutes (or a frozen one thaw overnight in the fridge) before baking as directed; you may need to add 5 extra minutes to ensure the center is hot and the cheese fully melts.
What’s the best way to reheat leftover pull-apart bread so it stays melty and crisp?
Place individual chunks cut-side down in a pre-heated skillet over medium heat, cover loosely, and warm for 3–4 minutes; the direct contact re-crispes the crust while the trapped steam remelts the cheese. For larger portions, wrap the loaf in foil and reheat at 175 °C / 350 °F for 8–10 minutes, then open the foil and broil 1–2 minutes to restore crunch. Avoid microwaving, which softens the crust and can make the cheese rubbery.
Can I substitute another type of bread, like a baguette or ciabatta, and still get good pull-apart results?
Yes—any bread with a sturdy crust and soft interior works, but choose one that’s at least 3–4 inches (7–10 cm) wide so the cubes don’t crumble or dry out. A ciabatta or wide Italian loaf pulls apart nicely; a skinny baguette will yield smaller bites and may need a few minutes less in the oven to prevent the ends from over-browning. Whatever bread you pick, keep the cuts shallow enough to hold together and adjust bake time so the center warms through without the crust scorching.