Pull-Apart Cheesy Garlic Bread

Prep Time 15

Cook Time 20

Total Time 35

Course Appetizer, Side Dish

Cuisine American

Servings 6

Baking sheet a standard rimmed one works great
Serrated knife for slicing into the loaf without squishing it
Mixing bowl for combining the butter and seasonings
Pastry brush or spoon to spread the garlic butter evenly
Aluminum foil to tent the bread during the first part of baking to prevent over-browning

1 large loaf of French bread or Italian bread – choose one with a crisp crust and soft interior
1 ½ cups shredded mozzarella cheese – for stretch and gooeyness
1 cup shredded sharp cheddar cheese – for bite and deeper flavor
½ cup unsalted butter 1 stick – softened
6 cloves garlic – minced finely you can use garlic paste for ease
2 tablespoons fresh parsley – chopped optional but adds freshness and color
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon Italian seasoning – optional but it adds a great herbaceous balance
1 tablespoon olive oil – to help toast the bread evenly
Crushed red pepper flakes – optional for a little heat

Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper for easy cleanup.

Using a serrated knife, make cross-hatch cuts into the bread about an inch apart, cutting about ¾ of the way through – do not cut all the way to the bottom. This gives the bread its signature “pull-apart” texture and holds in all that cheesy goodness.

In a mixing bowl, combine the softened butter, minced garlic, salt, pepper, Italian seasoning, and parsley. Mix until it becomes a smooth, spreadable paste.

Use a small spoon (or your fingers) to gently pry open the slits in the bread. Spread the garlic butter deep into the cuts, making sure every crevice gets coated. Next, stuff shredded mozzarella and cheddar into each slit. Be generous – this is not the time to hold back.

Drizzle a little olive oil over the top of the loaf to help crisp the crust. Wrap the entire loaf loosely in foil and place it on your baking sheet.

Bake the foil-wrapped loaf for 15 minutes, until the cheese is mostly melted. Then, unwrap the top and bake for another 5 minutes until the cheese is bubbling and slightly golden, and the crust is crisp.

Let it cool just a minute or two (as molten cheese can burn your tongue!) and then serve while still warm. Each piece pulls apart in a gloriously cheesy, garlicky ribbon.