⏱ Time
Prep: 15 minutes
Bake: 20 minutes
Total: 35 minutes
🍽 Servings
8 pull-apart servings
🛒 Ingredients
-
1 round sourdough or artisan bread loaf
-
4 tbsp unsalted butter, melted
-
3 cloves garlic, minced
-
1 tbsp fresh parsley, chopped
-
1 tsp Italian seasoning
-
¼ tsp salt
-
¼ tsp black pepper
-
1½ cups shredded mozzarella cheese
-
½ cup shredded cheddar or Parmesan cheese
👩🍳 Instructions
1️⃣ Prep Oven
Preheat oven to 375°F (190°C). Line a baking sheet with foil or parchment.
2️⃣ Cut Bread
Using a serrated knife, cut the loaf into a crosshatch pattern, stopping about ½ inch from the bottom so the loaf stays intact.
3️⃣ Make Garlic Herb Butter
In a bowl, mix melted butter, garlic, parsley, Italian seasoning, salt, and pepper.
4️⃣ Stuff Bread
Gently open the cuts and stuff shredded cheeses deep into the cracks.
5️⃣ Brush & Wrap
Brush garlic butter generously over and into the loaf. Wrap loosely with foil.
6️⃣ Bake
Bake 15 minutes, then uncover and bake another 5–7 minutes until cheese is melted and top is golden brown.
7️⃣ Serve
Serve hot and pull apart while cheesy and gooey.
❓ Q & A
Q: Can I make this ahead of time?
Yes — assemble, wrap tightly, and refrigerate up to 24 hours. Bake just before serving.
Q: Can I use other cheeses?
Absolutely! Try provolone, Monterey Jack, Gruyère, or pepper jack.
Q: How do I reheat leftovers?
Wrap in foil and warm at 325°F (165°C) for 8–10 minutes.
Q: Can I make it in the air fryer?
Yes — cook at 350°F (175°C) for 8–10 minutes, checking halfway.
Q: Can I make it dairy-free?
Yes — use plant-based butter and dairy-free shredded cheese.
💡 Tips
✔ Use freshly grated cheese for best melt
✔ Add red pepper flakes for heat
✔ Brush extra garlic butter after baking for shine and flavor