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Cheesy Garlic Pull-Apart Bread
If we're honest, all we truly want in life is bread and cheese, and this Cheesy Garlic Pull-Apart Bread is the stuff of dreams. It's the ultimate tear and share appetizer that is perfect for any party, or when you're just craving a bit of garlic bread. Garlic bread is always a hit at any gathering, but this fun, shareable take will be a crowd-pleaser for sure. The cheese pulls are just begging to be Instagrammed. Plus, it's so fast and easy to whip up: Ready in 30 minutes with very minimal dishes, this pull-apart bread is the perfect last-minute appetizer to please.
While it's deliciously cheesy all on its own, you can also serve it up with a dipping sauce. Marinara is a logical, obvious choice (we also can never say no to homemade ranch), but you could also triple down on the luscious, garlicky flavor and go for our famous cowboy butter.
Want to try this fun, shareable take on classic garlic bread? Read on to find our top tips for whipping up this cheesy, garlicky snack.
Do I have to use fresh herbs?
Nope! While we love the taste of fresh parsley, you can use dried if it's all you have on hand. Feel free to add and experiment with your herbs and seasonings as well — throw in some oregano, garlic powder or green onion to add an extra boost of flavor!
Can I switch up the cheese?
You can! We do suggest mozzarella and fontina because of their deliciously stretchy quality when melted, but any melty cheese will work.
Does only a baguette work in this recipe?
Practically any crusty bread will work! Sourdough would be another great choice in this recipe.
Tried this recipe? Let us know how it came out in the comments below!
stick butter, melted
cloves garlic, minced
freshly Chopped Parsley
Freshly ground black pepper
- Preheat oven to 350°. Using a serrated knife, crosshatch baguette, making slices every inch in both directions and making sure to not slice all the way through the bottom of baguette.
- In a small bowl, stir together melted butter, garlic, and parsley. Season with salt and pepper.
- Brush baguette with melted butter mixture, making sure to get inside crosshatches.
- Stuff each crosshatch with mozzarella and fontina and wrap bread completely in foil.
- Bake until cheese is melted and bread is warm and toasty, 20 minutes.
- Let cool 5 minutes, then serve.