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To make Garlic Parmesan Pull-Apart Bread, gather these simple ingredients: - 1 round loaf of artisan or sourdough bread - 1/2 cup unsalted butter, melted - 4 cloves garlic, finely minced - 1 cup shredded mozzarella cheese - 1/2 cup freshly grated Parmesan cheese - 1 tablespoon fresh parsley, finely chopped - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and black pepper, to taste These ingredients create a delightful blend of flavors, making each bite a treat. You can swap ingredients based on what you have at home. Here are some ideas: - Bread: Use any crusty bread if artisan or sourdough isn't available. - Butter: Olive oil can replace unsalted butter for a lighter version. - Cheese: Feel free to mix different cheeses like cheddar or gouda. - Garlic: Garlic powder can substitute fresh garlic if needed. - Herbs: Use dried parsley or basil if fresh herbs are not available. These substitutions keep the recipe flexible and fun. Using fresh herbs gives a bright taste. Fresh parsley adds color and zest. Dried herbs, like oregano, have a stronger flavor. They work well in this recipe, too. For best results, use fresh herbs when you can. If you only have dried, that’s fine! Adjust the amount based on your taste. Generally, use one-third of the amount when using dried herbs instead of fresh. This choice enhances the flavor and makes the bread even more enjoyable. {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This step is key. A hot oven helps the bread bake evenly and become crispy. Make sure it’s fully heated before you add the bread. In a small saucepan, melt 1/2 cup of unsalted butter over low heat. Add 4 finely minced garlic cloves, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, salt, and black pepper. Stir gently for 2-3 minutes. You want the garlic to soften and the mix to smell great. Once fragrant, remove it from heat and let it cool slightly. Place your round loaf of artisan or sourdough bread on a lined baking sheet. Use a serrated knife to make a crisscross pattern. Cut about 1-inch apart, both horizontally and vertically. Be careful not to cut all the way through the bottom. This creates small squares that stay attached at the base. Gently pull apart the cut sections of the bread. This makes openings for the butter and cheese. Take a pastry brush and baste the garlic butter mixture into the cuts. Make sure each piece gets some of that tasty butter. Then, stuff the shredded mozzarella and grated Parmesan cheese into the gaps. Spread it out evenly so every piece is cheesy. Loosely wrap the bread in aluminum foil to keep it moist. Place it in the preheated oven and bake for 15-20 minutes. Afterward, carefully remove the foil. Bake for another 10-15 minutes until the cheese is bubbly and the crust is golden brown. Once done, sprinkle finely chopped parsley on top. Serve it warm and enjoy! For pull-apart bread, I recommend using a round loaf of artisan or sourdough bread. These types have a sturdy crust that can hold the filling well. They also have a soft, chewy inside, which is perfect for soaking up the garlic butter. Other great options include ciabatta or focaccia. These breads also offer a nice texture and flavor. To get that gooey, cheesy texture, choose high-quality mozzarella and Parmesan. Shred them yourself for the best melt. When you stuff the bread, make sure to pack the cheese into every gap. This helps create an even melt. Bake the bread covered in foil first, then uncover it to allow the cheese to bubble and brown nicely. This two-step baking ensures the cheese melts perfectly while keeping the bread moist. A few common mistakes can ruin your pull-apart bread. First, avoid cutting the bread too deep. You want the pieces to stay attached at the base. Also, don’t skimp on the garlic butter mixture. Make sure it soaks into all the cuts for maximum flavor. Lastly, keep an eye on your oven. Every oven is different, so adjust the baking time if needed. This way, you’ll avoid burning the bread or leaving the cheese undercooked. Pro Tips Use Fresh Garlic: Freshly minced garlic will provide a more robust and aromatic flavor compared to pre-minced options. Make sure to use high-quality garlic for the best taste. Choose the Right Bread: An artisan or sourdough bread works best for pull-apart bread as they have a sturdy structure to hold all the ingredients without falling apart. Customize Cheese Choices: Feel free to experiment with different cheese combinations, such as adding provolone or cheddar for a unique twist on the classic flavor. Serve Immediately: For the best experience, serve the bread right out of the oven while it's warm and the cheese is gooey. This ensures maximum flavor and enjoyment. {{image_4}} You can change up the cheese for more flavor. Try using gouda or cheddar for a twist. These cheeses melt well and add a nice depth. Mixing mozzarella with fontina gives a creamy texture. Don’t be afraid to experiment, as cheese adds richness to each bite. Adding fresh herbs can brighten the taste. You can use basil, thyme, or rosemary. These herbs bring a fresh aroma and flavor that complements garlic. Just chop them finely and mix with the butter. You can also sprinkle herbs on top for a pretty finish. If you like heat, add red pepper flakes. This small addition will give your bread a kick. Mix a teaspoon or two into the butter for a spicy touch. It’s a great way to make your pull-apart bread stand out. You can adjust the amount to match your spice level. To store leftover garlic Parmesan pull-apart bread, wrap it tightly in plastic wrap. You can also place it in an airtight container. This keeps the bread fresh for about 2 days at room temperature. If you want it to last longer, consider refrigerating it. Just remember, the bread may dry out in the fridge. When you’re ready to enjoy the leftover bread, preheat your oven to 350°F (175°C). Remove the bread from its wrap and place it on a baking sheet. Cover it loosely with aluminum foil to keep it moist. Heat for about 10 to 15 minutes. If you want a crispier crust, uncover it for the last 5 minutes. If you have more leftovers, freezing is a great choice. Wrap the bread tightly in plastic wrap and then in aluminum foil. This keeps out air and prevents freezer burn. The bread can stay in the freezer for up to 3 months. When you're ready to eat it, thaw it in the fridge overnight and reheat as mentioned above. Enjoy the cheesy goodness any time! Yes, you can make Garlic Parmesan Pull-Apart Bread in advance. Prepare the bread and garlic butter mixture the day before. Cut the bread and baste it with the butter. Cover it tightly with foil and store it in the fridge. When you are ready, simply bake it as directed. This method will enhance the flavors too! You will know the bread is done when the cheese is bubbly and golden. The crust should also be a nice, deep brown color. If you poke the bread with a fork, it should feel soft but not wet. Always trust your eyes and nose; the smell will be amazing when it’s ready! You can serve this bread with many tasty sides. Try it with marinara sauce for dipping. Garlic butter or olive oil also goes well. Pair it with a fresh salad for a balanced meal. You can even enjoy it as a side with pasta dishes. The choices are endless! This blog post shared the essentials for making Garlic Parmesan Pull-Apart Bread. We covered ingredients, from fresh herbs to cheese choices. You also learned step-by-step instructions for perfect preparation and baking. Remember the tips to choose the best bread and avoid common mistakes. Variations let you add your own twist, making every batch unique. Finally, the storage info ensures your leftovers last longer. Enjoy your baking adventure and impress everyone with your delicious bread!

Garlic Parmesan Pull-Apart Bread

A deliciously cheesy and garlicky pull-apart bread perfect for sharing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1 loaf round loaf of artisan or sourdough bread
  • 1/2 cup unsalted butter, melted
  • 4 cloves garlic, finely minced
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • to taste salt and black pepper

Instructions
 

  • Begin by preheating your oven to 375°F (190°C), ensuring it is thoroughly heated before baking.
  • In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic, garlic powder, dried oregano, salt, and black pepper to the melted butter. Stir the mixture gently for about 2-3 minutes until aromatic and the garlic softens. Once fragrant, remove from heat and let it cool slightly.
  • Place the round loaf of bread onto a baking sheet lined with parchment paper to prevent sticking. With a serrated knife, carefully cut the bread into a crisscross pattern. Make cuts about 1-inch apart both horizontally and vertically, ensuring not to cut all the way through the bottom of the loaf. This will create small squares of bread that are still attached at the base.
  • Gently pull apart the cut sections of the bread to create openings, being cautious not to break the loaf completely.
  • Taking a pastry brush, generously baste the garlic butter mixture into the cuts and evenly over the surface of the bread. Make sure each piece receives some of the flavorful butter, allowing it to seep in.
  • Proceed to stuff the shredded mozzarella and grated Parmesan cheeses into the gaps and cuts of the bread. Aim for even distribution to ensure every bite is cheesy and delicious.
  • Loosely wrap the entire loaf in aluminum foil, making sure it is covered to retain moisture and flavor. Place it in the preheated oven and bake for 15-20 minutes.
  • After the time has elapsed, carefully remove the foil. Return the bread to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly, melted, and the crust achieves a beautiful golden-brown color.
  • Once the bread is done baking, take it out of the oven and sprinkle the finely chopped parsley over the top for a vibrant final touch. Serve the bread immediately while it’s warm and gooey.

Notes

For a delightful serving, place the pull-apart bread on a rustic wooden board or a vibrant platter, and accompany it with small bowls of marinara sauce or garlic dipping oil for an added flavor experience. Enjoy!
Keyword bread, cheese, garlic, pull-apart