Pin This stuffed cheese garlic pull-apart bread takes a humble loaf and transforms it into a bubbling, golden showstopper loaded with melt-in-your-mouth cheeses, fragrant garlic butter, and fresh herbs. It always disappears before a dinner party even starts, and friends inevitably ask for the recipe.
The first time I pulled this bread out of the oven, the smell alone gathered the whole family in the kitchen. Now it is our must-have centerpiece for any cozy gathering or movie night.
Ingredients
- Large round sourdough loaf about 500 g: Essential for a hearty crumb and crisp crust Choose a loaf with good heft
- Unsalted butter softened: This carries all the garlicky flavors Use fresh European-style butter if possible for richness
- Large garlic cloves minced: The star flavor Look for firm unblemished cloves
- Fresh parsley finely chopped: Brings brightness and color Flat-leaf type provides best flavor
- Fresh thyme leaves or dried: Earthy herbal note Pick sprigs with pliant green stems
- Salt and black pepper: Seasoning that makes all the flavors pop Use sea salt and freshly cracked black pepper for best taste
- Shredded mozzarella cheese: Gives that classic mozzarella stretch Buy low-moisture blocks and shred yourself for the best melt
- Shredded cheddar cheese: Adds sharpness and creamy body Try to get an aged cheddar for boldest flavor
- Grated Parmesan cheese: Offers nutty umami and browning Buy a wedge and grate just before use
Instructions
- Preheat the Oven:
- Set your oven to 180°C 350°F and let it fully heat up Have a baking tray lined with parchment paper so the cheese does not stick
- Prepare and Score the Bread:
- Put your sourdough loaf on a sturdy board Using a serrated knife slice deep diagonal cuts almost all the way through every 2 cm Be careful not to cut through the bottom Rotate and repeat in the other direction to create a crosshatch pattern that will hold the fillings
- Make the Garlic Herb Butter:
- Soften your butter then blend it with minced garlic parsley thyme salt and pepper Stir until evenly mixed This fragrant butter is what infuses the whole loaf
- Fill the Loaf with Butter:
- Pry open the bread cuts gently with your fingers or a dull knife Spread a generous coating of garlic butter deep into every crevice The goal is to reach the inside of each section
- Stuff with the Cheese Mixture:
- Evenly tuck mozzarella cheddar and Parmesan into all the cracks You want pockets of cheese tucked everywhere so every bite pulls away gooey ribbons
- Bake the Loaf:
- Transfer the stuffed loaf onto the prepared tray Cover loosely with foil so the crust stays soft while baking Place in the oven for 15 minutes so the butter melts and flavors mingle
- Uncover and Finish Baking:
- Remove the foil and continue baking 8 to 10 minutes Watch as the cheese bubbles and the top turns a deep golden color This creates a crisp surface and ensures a dramatic cheese pull
- Serve and Enjoy:
- Pull the loaf apart at the table while still hot The aroma will draw everyone in no need for any fancy knives or forks
Pin I always look forward to pulling the first cheesy section out and watching that satisfying cheese stretch Cheese lovers cannot get enough and this is the single most asked-for party appetizer in our home
Storage Tips
Wrap leftovers well in foil and refrigerate To reheat place in a warm oven until the cheese melts again but avoid the microwave or the bread gets chewy For parties if you finish most in one sitting you are in luck because it hardly ever lasts long
Ingredient Substitutions
Do not have sourdough Try a crusty Italian boule or even a multigrain round If you are out of cheddar swap for Gruyere or Swiss For herbs dried Italian seasoning works in a pinch For dairy allergies use a plant-based butter and cheese blend
Serving Suggestions
Place in the middle of the table and let everyone pull off pieces Serve with a simple tomato soup or salad for a cozy lunch For festive gatherings pair with marinara or ranch on the side
Cultural and Historical Context
Pull-apart breads gained popularity as shareable comfort food in American kitchens but the layering of cheese and garlic draws from Italian culinary traditions too This dish bridges cultures rustic bakery bread meets the joy of Italian-American cheesy appetizers
Seasonal Adaptations
Fresh basil and chives can be used in summer Try adding caramelized onions or roasted peppers for a fall twist Swap in rosemary for thyme in winter for bolder herbal notes
Success Stories
This bread has won over garlic skeptics and cheese snobs alike I once brought it to a holiday potluck and it was the first dish to vanish I love hearing about creative filling combos friends come up with
Freezer Meal Conversion
You can prep and freeze the stuffed uncooked loaf Wrap it tightly and store up to a month When ready thaw overnight in the fridge and bake as usual Be sure to bake until piping hot throughout
Pin Pull the loaf apart at the table while still hot The aroma will draw everyone in no need for any fancy knives or forks
Recipe Questions
- → What kind of bread works best?
A large, crusty round loaf like sourdough holds its shape and absorbs the garlic butter beautifully. Substitute with any sturdy bakery bread.
- → Can I use different cheeses?
Absolutely! Mix in your favorite melting cheeses such as provolone, fontina, or gouda for unique flavor twists.
- → How do I store leftovers?
Wrap cooled leftovers in foil and refrigerate. Reheat in a warm oven to restore the melty texture and crisp crust.
- → Is this suitable for vegetarians?
Yes, as long as all cheeses are vegetarian-friendly. Always check product labels to confirm.
- → What can I add for extra flavor?
Try sun-dried tomatoes, chopped olives, or crispy bacon bits tucked into the cuts alongside the cheese mixture.
- → Can I prepare it ahead of time?
Assemble the stuffed loaf up to a few hours early and refrigerate. Bake just before serving for best results.