Cheesy Garlic Pull Apart Bread

00:15:00

Cheesy Garlic Pull Apart Bread is a fabulously easy dish, perfect for parties or when friends drop in. A loaf is sliced and stuffed with a delicious garlic butter and cheese, then baked until melted, golden and crisp.

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Ingredients
- Serves 4 +
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1 loaf Vienna Bread
125 g Butter
2 clove Garlic
1 handful Fresh Parsley
1 1/2 cup Mozzarella Cheese
Directions HIDE IMAGES
STEP 1
Preheat the oven to 400 degrees F (200 degrees C).
STEP 2
Finely chop the Fresh Parsley and crush the Garlic.
STEP 3
In a bowl, add the Butter, crushed garlic and finely chopped parsley.
STEP 4
Mix everything together until smooth.
STEP 5
Take your Vienna Bread and with a sharp bread knife make diagonal cuts into the bread about 3/4 of the way through at roughly 2 centimeter on 1 inch intervals.
STEP 6
Turn the bread slightly to do the opposite diagonal. Do not cut all the way through, again slicing around 2 centimeters or 1 inch apart.
STEP 7
There will be diamond shaped wedges on the loaf, but still attached.
STEP 8
Place the garlic butter in between the wedges by following the lines you cut across in each diagonal.
STEP 9
Push the Mozzarella Cheese in between the cracks, then wrap the bread in aluminum foil. Transfer to an oven tray and bake for 5 minutes.
STEP 10
Open the foil and allow the bread to toast for another 5 minutes or until crispy and golden outside.
STEP 11
Serve immediately or keep wrapped up in the foil until ready to serve.
Share Your Tips
sarah6738
I've made it, it works with round loafs too. It was perfect and super yummy!
The Bakers
We started making this when the children came over. It's an easy sell.
Zach Daniels
Unbelievable how easy it is but totally impressive.
salpretty90
It doesn't take much to make and it's fun to eat!
Veronica Ren
Really easy and my idea of a great appetizer.
Carol Willis
Delicious! Great potluck dish
Scott McDermott
It's all about the cheese and garlic baby
Monica Samuelson
This recipe is very simple, just how I like it. I definitely add more garlic in mine.
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