Description
Golden, crispy pull-apart garlic bread loaded with melted cheese and herb-infused garlic butter. This easy, crowd-pleasing appetizer takes just 30 minutes and features stretchy cheese in every pull. Perfect for parties, game day, or as a side dish for pasta night!
Ingredients
1 large round sourdough or Italian bread loaf (8–10 inches diameter)
1/2 cup (1 stick) unsalted butter, softened to room temperature
4–6 cloves fresh garlic, finely minced
2 tablespoons fresh parsley, finely chopped (or 1 tbsp fresh basil or chives)
1 1/2 to 2 cups shredded mozzarella cheese (or blend with cheddar)
2 tablespoons olive oil
1/4 teaspoon salt (adjust based on cheese saltiness)
1/2 teaspoon dried Italian herbs (optional)
1/4 teaspoon black pepper (optional)
Instructions
1. Preheat oven to 375°F (190°C) and ensure butter is at room temperature (about 30 minutes on counter).
2. Using a sharp serrated knife, cut bread in a crosshatch pattern, making 1-inch cuts in one direction, then perpendicular cuts, without cutting through the bottom crust (cut about 3/4 of the way down).
3. Gently open the gaps between cuts with your fingers to create pockets for the filling.
4. In a bowl, mix softened butter, minced garlic, and fresh herbs until well combined. Fold in half of the shredded cheese.
5. Let the garlic butter mixture rest for 5-10 minutes to allow flavors to meld.
6. Place cut bread on a large sheet of aluminum foil. Using a butter knife, generously work the garlic butter mixture into every cut, making sure it reaches deep into the gaps.
7. Push the remaining shredded cheese into all the cuts, being generous with the amount.
8. Brush the outside crust of the bread with olive oil for extra crispiness.
9. Wrap the bread loosely in the aluminum foil, creating a packet, and place on a baking sheet.
10. Bake covered for 15 minutes to allow the cheese to start melting and the interior to warm through.
11. Carefully open the foil (watch for steam) and bake uncovered for 10-15 minutes more, until the top is golden brown and cheese is visibly bubbly.
12. Remove from oven when edges are lightly crisped and cheese is fully melted.
13. Let rest for 5 minutes before serving to allow cheese to set slightly and prevent burns.
14. Transfer to a serving platter and serve immediately while warm and gooey.
Notes
Room temperature butter is essential – cold butter won’t spread properly, and melted butter will run off.
Don’t cut through the bottom crust! This keeps the loaf intact for pull-apart action.
Use freshly shredded cheese from a block for the best melting quality. Pre-shredded cheese contains anti-caking agents that affect texture.
Adjust garlic amount to taste: 4 cloves for mild, 6+ for garlic lovers.
Make ahead: Prepare completely, wrap in foil, and refrigerate up to 24 hours or freeze up to 1 month before baking. Add 5-10 minutes to covered baking time if cold.
Cheese variations: Try mozzarella + parmesan for Italian style, Gruyère for French onion, or pepper jack for spicy.
Leftover storage: Wrap tightly in foil and refrigerate up to 2 days. Reheat wrapped in foil at 350°F for 10-15 minutes.
For extra flavor, add 1-2 teaspoons red pepper flakes for spice, or everything bagel seasoning for a breakfast twist.
- Prep Time: 15
- Cook Time: 25
- Category: Appetizer
- Method: Baking
- Cuisine: American, Italian
Nutrition
- Serving Size: 1
- Calories: 285
- Sugar: 2
- Sodium: 420
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 10
- Cholesterol: 42
Keywords: cheesy pull-apart garlic bread, garlic bread recipe, pull apart bread, cheesy garlic bread, party appetizer, easy garlic bread