Cheese and Garlic Pull-Apart Bread
If you simply have not had the pleasure of trying pull-apart bread before, i need to warn you right now: cheese and garlic bread will never be quite the same ever again. It tastes like fresh garlic bread and in addition you also have the mozzarella cheese that seems to stretch so wonderfully as you tear pieces off.
This really is so delicious. I particularly love the way that the bread is actually cut into nice diamond shapes so as you can pull small bite size bits off. Every single piece is so garlicky, buttery and so-very-cheesy…….
Children go absolutely NUTS over this….plus the grown ups tend to turn INTO big kids as they get stuck right into this.
The very best bread that you should use for this is a fresh crusty sourdough or some other dense type of bread, however it tends to work well with a plain crusty loaf as well. The very reason that it works better with a sourdough bread is simply because the sourdough bread is denser and so the bread will tend to hold together alot better when you tear pieces off.
I really do recommend that you use mozzarella cheese for this, as you will want it to stretch as well as pull as you tear the bits off. I tended to keep the flavours very simple, aiming for a garlic bread along with cheese, however you may go wild with flavours for this! Ranch dressing, or other herbs – the possibilities really are endless!
Ingredients
- 1 loaf – crusty, sourdough or Vienna
- ¾ cups of shredded Mozzarella cheese
Garlic Butter
- 100g softened butter
- 2 minced fresh garlic cloves
- ⅜ teaspoon of sea salt
- 1 tablespoon of finely chopped fresh parsley
Instructions
- Pre-heat the stove to 180C.
- Melt the fresh butter and then graually mix in the other Garlic Butter ingredients.
- Carefully cut the bread on a straight diagonal into a 2cm/1″ diamonds however do not cut right through the bread
- Using your fingers or knife pry open each cut and then drizzle in a teaspoon of the butter and then stuff in a good sized pinch of the cheese. This may sound a bit like alot of effort, however I do promise you that it is well worth it! You do not need to be neat, it’s really nice to have a little of the butter actually drizzled all over the crust.
- Wrap in foil and then bake for about 15minutes until the mozzarella cheese has for the most part mostly melted, then unwrap and proceed to bake for about 5 minutes more to make the sourdough bread nice and crusty.
- Serve immediately.
- 1 loaf - crusty, sourdough or Vienna
- ¾ cups of shredded Mozzarella cheese
- Garlic Butter
- 100g softened butter
- 2 minced fresh garlic cloves
- ⅜ teaspoon of sea salt
- 1 tablespoon of finely chopped fresh parsley
- Pre-heat the stove to 180C.
- Melt the fresh butter and then graually mix in the other Garlic Butter ingredients.
- Carefully cut the bread on a straight diagonal into a 2cm/1" diamonds however do not cut right through the bread
- Using your fingers or knife pry open each cut and then drizzle in a teaspoon of the butter and then stuff in a good sized pinch of the cheese. This may sound a bit like alot of effort, however I do promise you that it is well worth it! You do not need to be neat, it's really nice to have a little of the butter actually drizzled all over the crust.
- Wrap in foil and then bake for about 15minutes until the mozzarella cheese has for the most part mostly melted, then unwrap and proceed to bake for about 5 minutes more to make the sourdough bread nice and crusty.
- Serve immediately.
Ingredients
- 1 loaf – crusty, sourdough or Vienna
- ¾ cups of shredded Mozzarella cheese
- Garlic Butter
- 100g softened butter
- 2 minced fresh garlic cloves
- ⅜ teaspoon of sea salt
- 1 tablespoon of finely chopped fresh parsley
Instructions
- Pre-heat the stove to 180C.
- Melt the fresh butter and then graually mix in the other Garlic Butter ingredients.
- Carefully cut the bread on a straight diagonal into a 2cm/1″ diamonds however do not cut right through the bread
- Using your fingers or knife pry open each cut and then drizzle in a teaspoon of the butter and then stuff in a good sized pinch of the cheese. This may sound a bit like alot of effort, however I do promise you that it is well worth it! You do not need to be neat, it’s really nice to have a little of the butter actually drizzled all over the crust.
- Wrap in foil and then bake for about 15minutes until the mozzarella cheese has for the most part mostly melted, then unwrap and proceed to bake for about 5 minutes more to make the sourdough bread nice and crusty.
- Serve immediately.
I currently teach baking courses and have worked in a number of cafes and restaurants.
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