The Best Cheesy Garlic Bread (Pull Apart Recipe)

A piece pulled from Bloomin' Onion Garlic Bread (Pull Apart Bread)

5 from 4 votes

The Best Cheesy Garlic Bread (Pull Apart Recipe)

The ultimate Cheesy Garlic Bread! A crusty sourdough loaf stuffed with homemade garlic butter, melted Mozzarella, and sharp Cheddar. Easy, crispy, and addictive.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Side Dish, Snack

Cuisine: American, Italian, Mediterranean

Keyword: Baked, cheesy, comfort food, Garlic

Servings:

Author: Karina Carrel

Ingredients

1 pound sourdough bread unsliced loaf
1/2 cup butter melted
2 cloves garlic finely chopped or minced
1/2 cup green onions chopped, about 4-5 green onions (scallion)
2 tablespoons fresh parsley chopped, divided
1 pinch salt
5 slices Cheddar cheese Use sharp cheddar slices
1 cup mozzarella Cheese fresh shredded

US - Metric

Instructions

Preheat the oven to 180°C | 350°F. Lightly grease a baking sheet or tray with nonstick oil spray; set aside.
Cut bread in a criss-cross pattern (just over 1-inch wide), without cutting all the way through. Place bread onto prepared baking sheet/tray.
Combine butter, green onions and 1 tablespoon of parsley in a small bowl. Season with salt and pepper to your taste.
Spoon garlic butter/onion mixture into bread cracks. Arrange cheese slices and shredded cheese between the bread cuts.
Cover with foil and bake for 15 minutes. Unwrap and bake for another 10 - 15 minutes until the cheese is melted and bubbly.

Notes

Bread Selection: The type of bread makes or breaks this recipe. You must use a loaf with a hard, sturdy crust (like a La Brea Sourdough or a crusty Vienna). Do not use soft white sandwich bread or soft supermarket French loaves, or the bottom will turn completely soggy and fall apart when you lift it. No need for homemade bread.
Cheese Tips: For the best melt, buy a block of Mozzarella and shred it yourself. Pre shredded bags contain anti caking agents that prevent the cheese from fusing together.
Best Cheddar slices: use Tillamook Thick Cut Sharp Cheddar Slices. Just cut the square slices into strips and slide them right into the cracks alongside the mozzarella.
Make Ahead: You can stuff the bread, wrap it tightly in foil, and refrigerate it for up to 24 hours before baking. Just add an extra 5–10 minutes to the baking time if going straight from the fridge to the oven.
Storage & Reheating: Leftovers? Wrap them in foil and reheat in a 350°F oven for 10 minutes. Microwaving makes the bread chewy/tough, so the oven is best!

Nutrition