Save This Garlic Herb Cheesy Pull Apart Loaf is crowd-pleasing comfort food at its best loaded with buttery garlic spread and three kinds of gooey cheese. I love serving this at gatherings or cozy movie nights when everyone wants to grab a warm cheesy hunk straight from the loaf. It is just the kind of recipe that brings people together.
I remember making this for a potluck one rainy Sunday and it was demolished before anything else hit the table. Now it is part of our must-make list for game days and family birthdays alike.
Ingredients
- Large round sourdough loaf: gives great structure and flavor choose a loaf with a firm crust for best pull-apart pieces
- Unsalted butter: lets you control the saltiness quality matters so choose a European-style butter if you can
- Fresh garlic: brings all the aroma expect every bite to be deliciously fragrant
- Fresh parsley: adds brightness look for bunches with crisp leaves
- Fresh chives and fresh basil: provide color and a gentle oniony and herby note if using dried basil, crush in your palm before adding
- Salt and black pepper: enhance the overall flavor use flaky salt for extra crunch if you want
- Mozzarella cheese: melts beautifully and strings just right pick low-moisture mozzarella for best melt
- Sharp cheddar cheese: brings depth and tang always shred your own cheese for maximum flavor
- Parmesan cheese: adds a salty umami zip get fresh grated parmesan rather than pre-shredded
Instructions
- Preheat the Oven:
- Set your oven to 180 degrees Celsius or 350 degrees Fahrenheit. Line a baking tray with parchment paper so the loaf will not stick and cleanup is a breeze.
- Prepare the Bread:
- Place the sourdough loaf on a cutting board. Use a serrated bread knife to slice in a crosshatch or criss-cross pattern. Cut deeply but do not slice all the way through the base. This keeps the loaf intact for pulling apart later.
- Make the Garlic Herb Butter:
- In a small bowl, combine the softened unsalted butter with finely minced garlic, parsley, chives, basil, salt, and black pepper. Mix the ingredients well until every scoop is evenly flecked with herbs.
- Butter the Bread:
- Carefully open the bread cracks as you go and spread the garlic herb butter inside each crevice. Use a slim butter knife or spoon and gently pry the cuts wider without tearing the loaf.
- Fill with Cheese:
- Stuff a mix of shredded mozzarella, cheddar, and grated parmesan evenly throughout all the cuts. Make sure each gap is loaded for maximum stringy melt in every pull.
- Bake Covered:
- Transfer the stuffed loaf to your lined tray. Cover loosely with foil to keep in steam. Bake for 15 minutes so that the cheese softens and butter soaks into the bread.
- Crisp and Melt:
- Remove the foil. Return the loaf to the oven for 8 to 10 more minutes. The cheese will become bubbling and golden, and bread edges will turn crisp yet tender.
- Serve and Enjoy:
- Serve the pull apart loaf hot and fresh. Let guests pull sections apart with their hands for full cheesy satisfaction.
Save The parmesan in this recipe always reminds me of Sunday visits to my grandmother who would shave fresh cheese over everything. She made me love that intense sharp taste and now I never skip it in this loaf.
Storage Tips
Let leftover loaf cool completely before wrapping tightly in foil or placing in an airtight container. Store at room temperature for up to one day or refrigerate for up to three days. Reheat wrapped in foil in a 160 degree Celsius oven until warmed through. You can also microwave single pieces in short bursts but the texture is best from the oven.
Ingredient Substitutions
If you do not have sourdough, use a round Italian bread or a wide baguette. For cheese, try blends like Monterey Jack, gouda, or gruyere. If you need to skip the butter, try olive oil and a splash of lemon juice for brightness. Dried herbs work in a pinch but double the amount for flavor.
Serving Suggestions
Pair with tomato soup for the ultimate comfort combo. Serve alongside a fresh green salad or as a starter for pasta nights. Cut leftovers into sticks and pan toast for cheesy garlic dippers.
Cultural Notes
Pull apart loaves are a favorite American twist on garlic bread. They are all about sharing and fun and always get people reaching across the table for that extra cheesy bite. While the cheese mix is classic here, you can find versions with everything from caramelized onions to pepperoni.
Seasonal Adaptations
Swap basil for rosemary in fall and winter. Add sautéed mushrooms in colder months. Stir lemon zest into the butter for springtime brightness.
Save Always shred cheese yourself for best melt. Let the loaf rest for five minutes before serving for easier pulling. Use a sturdy bread knife to avoid crushing the loaf.
Recipe FAQ
- → What type of bread works best?
A round sourdough loaf is ideal, but Italian or French bread can also be used for excellent results.
- → How do I keep the loaf together while filling?
Slice the bread in a criss-cross pattern without cutting the base so it holds together for easy pulling apart.
- → Can I add other ingredients?
Yes, crispy bacon bits or sun-dried tomatoes make tasty additions between bread slices for extra flavor.
- → Is it suitable for vegetarians?
All the key ingredients are vegetarian, but always check cheese and bread labels if strict dietary preferences apply.
- → What is the best way to serve this loaf?
Serve warm, straight from the oven, for optimal cheese meltiness and crisp bread texture. Great as an appetizer or snack.
- → Can it be prepared ahead of time?
Assemble the loaf, cover, and refrigerate up to a few hours ahead; bake just before serving for best flavor and texture.