Pin it I pulled this bread out of the oven on a rainy Friday night when friends texted they were coming over in twenty minutes. The cheese was still bubbling, the garlic smell had taken over the entire apartment, and I knew I'd accidentally made something I'd be asked to bring everywhere. It's one of those recipes that looks impressive but comes together so quickly you'll wonder why you ever bought frozen appetizers.
The first time I made this for a small dinner party, I watched everyone reach for the bread before touching anything else on the table. Someone said it tasted like the best parts of pizza and garlic bread had a baby, and I haven't stopped making it since. It became my go-to whenever I wanted to feel like I put in effort without actually spending hours in the kitchen.
Ingredients
- 1 large round sourdough loaf (about 500 g): A crusty boule works best because it holds its shape and gives you those crispy edges, but any sturdy round loaf will do the job.
- 100 g unsalted butter, softened: Room temperature butter spreads easily into all the cuts without tearing the bread, and unsalted lets you control the salt level with the cheese.
- 4 cloves garlic, finely minced: Fresh garlic is non-negotiable here, it blooms in the butter and perfumes the whole loaf as it bakes.
- 2 tbsp fresh parsley, finely chopped: Adds a pop of color and a fresh herbal note that cuts through the richness.
- 1 tbsp fresh chives, finely chopped (optional): I like the mild oniony bite, but you can skip it if you don't have any on hand.
- ½ tsp salt: Balances the butter and brings out the flavor of the garlic and herbs.
- ¼ tsp freshly ground black pepper: Just enough to add a subtle warmth without making it spicy.
- 200 g mozzarella cheese, shredded: Melts beautifully and gives you those stretchy cheese pulls everyone loves.
- 100 g cheddar cheese, shredded: Adds sharpness and a deeper flavor that mozzarella alone can't provide.
- 50 g Parmesan cheese, grated: Creates a salty, nutty top layer that crisps up in the oven.
Instructions
- Preheat and Prep:
- Set your oven to 180°C (350°F) and line a baking tray with parchment paper. This keeps cleanup easy and prevents any cheese from sticking to the pan.
- Score the Bread:
- Use a serrated knife to cut diagonal slices about 2 cm apart, stopping just before you reach the bottom crust so the loaf stays intact. Rotate the loaf 90 degrees and repeat to create a crosshatch pattern that opens up like a grid.
- Make the Garlic Butter:
- In a bowl, mix the softened butter with minced garlic, parsley, chives if using, salt, and pepper until it's evenly combined and fragrant. The smell alone will make you want to eat it with a spoon.
- Butter the Cuts:
- Gently pull apart each section of bread and use a pastry brush or the back of a spoon to spread garlic butter into every crevice. Don't be shy, this is where all the flavor lives.
- Stuff with Cheese:
- Push the shredded mozzarella, cheddar, and Parmesan into the cuts, making sure cheese gets into as many gaps as possible. It should look almost overstuffed.
- Bake Covered:
- Place the loaf on the prepared tray, cover loosely with foil, and bake for 15 minutes. The foil traps steam and helps the cheese melt evenly without burning the top.
- Finish Uncovered:
- Remove the foil and bake for another 8 to 10 minutes until the cheese is bubbly and the exposed edges turn golden and crispy. The top should look irresistible.
- Serve Immediately:
- Pull apart pieces while it's still hot and watch the cheese stretch. This is a dish best enjoyed straight from the oven.
Pin it One night I brought this to a potluck and watched it disappear in under five minutes. Someone asked if I'd been to culinary school, and I just smiled and said I followed my nose. It's the kind of recipe that makes you look like you know what you're doing, even if you're winging it.
Choosing the Right Bread
A round sourdough boule is my favorite because the crust holds up to all the butter and cheese without getting soggy, and the tangy flavor plays well with the garlic. If you can't find sourdough, a sturdy Italian or French round loaf works just as well. Avoid soft sandwich bread, it won't have the structure you need and will turn mushy as it bakes.
Cheese Combinations to Try
I've swapped in Gruyère for a nutty, sophisticated flavor and Monterey Jack for extra creaminess. If you want a sharper bite, try adding some crumbled blue cheese or aged white cheddar. Just make sure at least one of your cheeses melts well, that's what gives you the pull-apart magic.
Storing and Reheating
This bread is always best fresh, but if you have leftovers, wrap them tightly in foil and store in the fridge for up to two days. Reheat in a 160°C (320°F) oven for about 10 minutes until the cheese softens again and the edges crisp back up.
- Don't microwave it or the bread will turn rubbery and the cheese will separate.
- You can freeze the unbaked stuffed loaf wrapped tightly in plastic and foil for up to a month.
- Bake straight from frozen, just add a few extra minutes under the foil.
Pin it This bread has become my secret weapon for making any gathering feel special without the stress. Pull it apart, share it warm, and watch how quickly a room full of people becomes a room full of friends.
Recipe FAQs
- → What type of bread works best for this?
A large round sourdough loaf is ideal due to its sturdy crust and soft interior, which holds the filling well.
- → How should I cut the bread to fill it properly?
Use a serrated knife to make diagonal cuts about 2 cm apart, slicing nearly through but leaving the base intact, then repeat in the opposite direction.
- → Can I substitute the cheeses used here?
Yes, Gruyère or Monterey Jack can replace the mozzarella or cheddar for different flavor nuances.
- → Is it important to wrap the bread in foil while baking?
Wrapping in foil keeps the moisture in the loaf, helping the cheese melt evenly before uncovering to brown the top.
- → How should leftovers be stored and reheated?
Keep leftovers covered in the fridge and reheat in the oven to restore the melted cheese texture and crisp crust.
- → Can I add spice to the garlic butter mix?
A pinch of red pepper flakes in the butter mixture adds a gentle heat that complements the garlic and cheese.