“Pull-Apart” Cheesy Garlic Bread

Prepare yourself for the most glorious, stretchy, cheese-pull moment of your life. This isn’t just garlic bread – it’s an experience that’ll have everyone hovering around your kitchen island, fighting for the next piece. The combination of melty cheese and buttery garlic infused into every crevice creates something that’s borderline addictive.

What makes this recipe magical is how the butter and garlic seep into every nook of the bread, creating pockets of flavor that explode with each bite. The outside gets perfectly crispy while the inside stays soft and pillowy. When you pull a piece away, those gorgeous cheese strings stretch dramatically – it’s literally made for sharing (though you might not want to).

Ingredients

• 1 crusty loaf, preferably sourdough or Vienna
• 1 cup shredded Mozzarella cheese (or other melting cheese)

For the Garlic Butter:

• 100g/1 stick (8 tbsp) unsalted butter, softened
• 2 large garlic cloves, minced
• 3/4 tsp salt
• 1 tbsp fresh parsley, finely chopped

Steps

1. Preheat the oven to 350°F (180°C). Position rack in the middle for even heat distribution.
2. Combine butter, garlic and salt in a heatproof bowl and melt in the microwave for 30-45 seconds. Stir halfway through to prevent hot spots. The butter should be completely melted but not bubbling. Stir through parsley until evenly distributed.
3. Cut the bread on a diagonal into 2cm/1″ diamonds but do not cut all the way through the bread. Stop about 1/4 inch from the bottom so the loaf stays intact. Use a serrated knife for cleaner cuts through crusty bread.
4. Use your fingers or a knife to gently pry open each crack and drizzle in a teaspoon of butter mixture and stuff in a pinch of cheese (about 1/2 teaspoon). This might sound like a bit of an effort, but I promise you it is worth it! You don’t need to be super neat, it’s nice to have some of the butter drizzled over the crust. Work methodically from one end to the other to ensure even distribution.
5. Brush surface with remaining butter, making sure to get into all visible crevices. If butter solidifies while working, microwave for 10 seconds to remelt.
6. Wrap loaf completely with foil, sealing edges tightly, and bake for 20 minutes until the cheese has mostly melted. The foil traps steam, helping the flavors penetrate the bread. Then unwrap (careful of hot steam!) and bake for 5-10 minutes more until the top is golden brown and the cheese is bubbly. Watch closely during this final stage to prevent burning.
7. Serve immediately while the cheese is still stretchy and hot. The bread should pull apart easily, revealing gooey cheese strands between pieces.

Smart Swaps

• Substitute vegan butter and dairy-free cheese for a completely vegan version
• Add 1/4 cup grated Parmesan to the mozzarella for a more complex flavor profile
• Mix in 1/2 tsp dried Italian herbs to the butter mixture for an herby variation
• Use whole wheat sourdough for added fiber and a nuttier taste

Make It Diabetes-Friendly

• Choose a whole grain sourdough bread (reduces glycemic impact by approximately 25%)
• Reduce cheese to 3/4 cup and add 2 tbsp nutritional yeast for flavor (saves about 3g carbs per serving)
• For the butter mixture, add 1/2 tsp red pepper flakes to enhance flavor without adding carbs
• Serve smaller portions (approximately 2×2 inch squares) alongside protein to slow glucose absorption

Pro Tips

• For the crispiest exterior, leave the bread unwrapped for the final 7-8 minutes rather than 5
• If your bread is fresh and very soft, place in a 250°F (120°C) oven for 5 minutes before cutting to firm it up slightly
• The diamond pattern isn’t just for looks – it creates more surface area for the butter and cheese to cling to
• For make-ahead convenience, prep everything but don’t bake until guests arrive – the aroma will be irresistible