Garlic Pull Apart Bread is the ultimate easy, cheesy appetizer. Garlic butter and cheese is tucked inside sliced sourdough bread then melted to perfection.
Garlic Pull Apart Bread is an easy appetizer our entire family loves. It only takes a few minutes to prepare and about 30 minutes to bake. We love quick and easy appetizer recipes like this. Some of our other favorites are this olive tapenade, easy bruschetta recipe, air fryer pasta chips, and crockpot BBQ meatballs.
Garlic Pull Apart Bread Recipe:
When I think of comfort food, it has to check off a few boxes. Warm, cheesy, and filling. This cheesy garlic pull apart bread checks all of those boxes.
It starts with a loaf of your favorite crusty bread, like a sourdough loaf. Slather it with garlic herb butter, then stuff it with sharp cheddar cheese. Wrap it in foil to bake until the butter and cheese are melted, and serve it hot. It’s oh, so good!
This is a recipe that can be whipped up in a few minutes, and the rest of the time is bake time. It’s great served alongside a salad, other finger foods or appetizers, or all by itself. My family loves eating it over a couple days as a snack.
Pull apart bread is very customizable. You can switch up the cheese, the bread, and even the garlic. Your family will love this recipe and how many different ways it can be served.
How to Make Garlic Pull Apart Bread:
- In a small bowl, mix together the softened butter, garlic, parsley, and salt. Set aside.
- Use a sharp knife, and cut the loaf of bread in rows about 1-inch apart on a diagonal. Don’t cut all through the bread. Leave it attached at the bottom.
- After the bread is sliced all the way across, turn it halfway and cut it again the same way again. There should be diamond shapes on the top after the bread is completely sliced in both directions.
- Use a pastry brush to apply the butter mixture to the inside of the bread.
- Gently stuff bits of cheese into the bread.
- Wrap the bread tightly in foil, and bake on 350°F for 20 minutes.
- Remove the foil, and bake for an additional 10 minutes.
Tips and Variations:
- Bread: I love to use a sourdough boule for this recipe, but any round or oblong loaf of bread will work. It just needs to be fairly sturdy to hold up to slicing and add the butter and cheese.
- Cheese: Cheddar cheese is my favorite for this recipe, but mozzarella is another great option. Mozzarella is super stretchy and melts well. Monterey Jack, pepper jack, and Parmesan would also taste wonderful in this bread. Parmesan isn’t going to melt as well as the others, but it tastes amazing. A blend of any of these cheeses would also work.
- Garlic: I went with raw garlic that’s been finely minced, but jarred garlic would also work. It’s going to give the bread a slightly different flavor due the garlic being in a vinegar like solution. Some people prefer the jarred variety over raw, so use whatever you like better.
- Add-Ins: If you really want to get fancy, add some pepperoni, ham, olives, onions, or any other “toppings” that can easily be stuffed into the bread and baked without making it soggy.
Room Temperature: We do not recommend storing this bread at room temperature.
Refrigerator: This bread is best stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the bread in the oven on 250°F for 10 to 15 minutes.
Freezer: There are a couple of different ways to freeze this bread.
- The first way is to omit the garlic butter and stuff the bread with cheese. Wrap the bread in plastic wrap and then in a layer of aluminum foil. The bread should stay good for about 2 months. Unthaw at room temperature, then use a pastry brush to apply the garlic butter. Bake as directed.
- The second way is to cut the baked bread into smaller, bite-sized pieces, and place in a Ziploc bag. The bread will freeze well for about 2 months. To reheat, place the frozen, cubed bread on a baking sheet lined with foil and toast in a toaster oven or conventional oven for 4 to 5 minutes, just until warm and crispy. You can even broil it briefly, just watch it closely so it doesn’t burn.
- 1 sourdough loaf, (boule or short oblong works best)
- 8 tablespoons unsalted butter, softened to room temperature
- 3 cloves garlic, finely minced
- 1 tablespoon fresh parsley, finely chopped
- ½ teaspoon salt
- 1 ½ cups sharp cheddar cheese, shredded
- Preheat the oven to 350ºF.
- In a small bowl, combine the butter, garlic, parsley, and salt. Set aside.
- Use a sharp knife to cut the bread diagonally in rows about an inch apart. Don’t cut all the way through. Only go about ⅔ of the way through the loaf. Turn the loaf halfway, and repeat to form a crisscross (diamond) pattern. The bottom of the loaf should remain intact.
- Using your fingers, gently loosen the bread pieces without breaking them apart from the bottom. Use a pastry brush to apply the butter mixture to the inside of the bread. Next take tiny bits of shredded cheese and stuff inside the openings.
- Wrap the bread tightly in foil, place on a baking sheet, and bake for 20 minutes. After 20 minutes, unwrap the bread, and bake for an additional 5 to 10 minutes to crisp the outside.
- Serve hot, and store any leftovers in an airtight container for up to 3 days.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about ½ cup of cheesy bread. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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Serving Size:.5 cup
Amount Per Serving: Calories: 260Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 470mgCarbohydrates: 25gFiber: 1gSugar: 2gProtein: 8g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.