Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 8 – 10
This is mind-blowing! Cheese and garlic bread on crack! Impress everyone with this Pull-Apart Bread and enjoy with your favourite salad.
Ingredients
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1 crusty loaf, preferably sourdough or Vienna
1 c. shredded Mozzarella cheese (or other melting cheese)
GARLIC BUTTER:
100 grams / 1 stick (8 tablespoons) unsalted butter, softened
2 large garlic cloves, minced
3/4 teaspoon salt
1 tablespoon fresh parsley, finely chopped
How to make Cheese and Garlic Crack Bread
Step 1: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F.
Step 2: In a heatproof bowl, combine the butter, garlic, and salt. Place in the microwave to melt the butter, then stir in the parsley.
Step 3: On a 2cm or 1-inch, slice the bread in diagonal diamonds, making sure not to cut all the way through.
Step 4: Open each crack using your fingers or a knife. Drizzle with a tsp of butter, then sill in a pinch of cheese.
Step 5: With the rest of the butter, brush the surface.
Step 6: Place in the preheated oven, wrapped in foil. Bake for about 20 minutes or until the cheese is almost completely melted. Remove the foil and bake for another 5 to 10 minutes until nice and crusty.
Step 7: Enjoy immediately.
Notes:
To make this recipe ahead, use softened butter in place of melted butter, mixed in with garlic, salt and parsley. Smear this into the cracks and fill with cheese. Place in the fridge or freezer wrapped. When ready to cook, thaw and simply follow the steps above to bake.
Use a crusty sourdough loaf when making this ahead, bake as directed until the unwrapped stage, wrap with foil, then allow to cool. Store in the fridge for up to 3 days. When ready to serve, pop in the microwave for about 1 1/2 to 2 minutes on high to melt the cheese.
What bread type to use? I believe the denser the bread, the better the pieces will hold when pulled off, so sourdough works great. Or use a baked bread but never uncooked bread dough.
NUTRITION FACTS:
Serving: 58g, Calories: 191cal (10%) | Carbohydrates: 19.5g (7%) | Protein: 2.5g (5%) | Fat: 10.9g (17%) | Saturated Fat: 6g (38%) | Cholesterol: 26mg (9%) | Sodium: 374mg (16%) | Potassium: 15mg | Fiber: 1.4g (6%) | Sugar: 1.4g (2%) | Vitamin A: 350IU (7%) | Vitamin C: 0.8mg (1%) | Calcium: 90mg (9%) | Iron: 0.5mg (3%)
Ingredients
- 1 crusty loaf, preferably sourdough or Vienna
- 1 c. shredded Mozzarella cheese (or other melting cheese)
- GARLIC BUTTER:
- 100 grams / 1 stick (8 tablespoons) unsalted butter, softened
- 2 large garlic cloves, minced
- 3/4 teaspoon salt
- 1 tablespoon fresh parsley, finely chopped
Instructions
Step 1: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F.
Step 2: In a heatproof bowl, combine the butter, garlic, and salt. Place in the microwave to melt the butter, then stir in the parsley.
Step 3: On a 2cm or 1-inch, slice the bread in diagonal diamonds, making sure not to cut all the way through.
Step 4: Open each crack using your fingers or a knife. Drizzle with a tsp of butter, then sill in a pinch of cheese.
Step 5: With the rest of the butter, brush the surface.
Step 6: Place in the preheated oven, wrapped in foil. Bake for about 20 minutes or until the cheese is almost completely melted. Remove the foil and bake for another 5 to 10 minutes until nice and crusty.
Step 7: Enjoy immediately.
Notes
To make this recipe ahead, use softened butter in place of melted butter, mixed in with garlic, salt and parsley. Smear this into the cracks and fill with cheese. Place in the fridge or freezer wrapped. When ready to cook, thaw and simply follow the steps above to bake. Use a crusty sourdough loaf when making this ahead, bake as directed until the unwrapped stage, wrap with foil, then allow to cool. Store in the fridge for up to 3 days. When ready to serve, pop in the microwave for about 1 1/2 to 2 minutes on high to melt the cheese. What bread type to use? I believe the denser the bread, the better the pieces will hold when pulled off, so sourdough works great. Or use a baked bread but never uncooked bread dough.
