Pull Apart Cheese Bread Recipe

Course: Appetizer

Cuisine: American, Italian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Calories: 347kcal

Author: Becky Hardin

Pull Apart Cheese Bread is an easy to make appetizer that the whole party will love! It's just what it sounds like - a loaf of crusty bread is sliced to pull apart and baked to perfection with two different kinds of cheese. There's also plenty of garlic butter to really send it over the top!

Print Recipe

Equipment

Baking Sheet

Ingredients

½ cup unsalted butter melted (1 stick)
4 cloves garlic minced
2 tablespoons chopped fresh parsley
¼ teaspoon red pepper flakes
1 loaf crusty bread
1 cup freshly shredded mozzarella cheese
1 cup freshly shredded fontina cheese

Instructions

Preheat oven to 350°F.
In a bowl, stir the butter, garlic, parsley, and red pepper flakes together.
½ cup unsalted butter, 4 cloves garlic, 2 tablespoons chopped fresh parsley, ¼ teaspoon red pepper flakes
Being careful not to slice all the way through the bread, use a bread knife to cut it into a 1 inch grid pattern. Slice strips in one direction and then rotate 90 degrees and slice strips in the other direction.
1 loaf crusty bread
Brush the garlic butter into all of the cracks.
Stuff the cheese in between the slices.
1 cup freshly shredded mozzarella cheese, 1 cup freshly shredded fontina cheese
Wrap the bread in foil and place on a baking sheet. Bake for 20 minutes.
Unwrap and bake for another 5-10 minutes until the cheese is bubbly and beginning to brown. Serve immediately!

Video

Notes

You can use homemade bread in place of store-bought.
You can use olive oil in place of the butter.
Try another herb like thyme, basil, or dill in place of the parsley!
You can use cheddar cheese in place of the fontina.
Use a dense loaf of bread, such as sourdough, so that the bread won't fall apart too easily.
Make sure not to slice all the way through the bread; otherwise, the butter will leak out and pool at the bottom.

Storage: Store pull apart cheese bread in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition