Pull-Apart Cheesy Garlic Bread
Components:
- One loaf of French bread (or Italian or sourdough bread)
- Half a cup of melted unsalted butter
- Four minced garlic cloves
- Half a teaspoon of parsley, dry
- Half a teaspoon of optional dried basil
- 1/4 teaspoon of optional red pepper flakes for added spiciness
- One and a half cups of shredded mozzarella cheese (or a combination of cheddar and mozzarella)
- 1/4 cup of Parmesan cheese, grated
- Add salt to taste.
Directions:
- Turn the oven on to 375°F, or 190°C.
- Get the bread ready: Cut the bread into squares by slicing it both horizontally and vertically. Make sure you just cut just enough through the bottom of the loaf to keep it together but still allow it to come apart easily.
- To make the garlic butter, combine the melted butter, red pepper flakes, parsley, basil (if using), and minced garlic in a small bowl. Mix to blend.
- To season the bread, evenly distribute the garlic butter mixture among the bread’s cuts using a brush or spoon. Be sure to spread butter in all the nooks and crannies!
- Add cheese: After spreading the butter, cram the Parmesan and mozzarella cheeses into the bread’s slits. Make an effort to include cheese into as many of the cuts as you can.
- Wrapping the bread involves laying it out on a baking pan and loosely covering it with aluminum foil.
- Bake: Bake the bread for 15 to 20 minutes, or until it is warm and the cheese has melted.
- Optional: Broil: Take off the foil and broil the bread for a further two to three minutes, keeping a close eye on it to prevent burning, for a crispy, golden top.
- Take it out of the oven and serve it warm. Take it all apart and savor it!
Advice:
- Add more cheese between the slits or on top of the bread before broiling if you prefer your bread extra cheesy.
- For a burst of freshness, you can substitute fresh herbs (such basil or parsley) for dried ones.
- Serve with salads, soups, pasta, or as a tasty appetizer by itself!
Savor your pull-apart garlic bread with cheese!