Cheese and Garlic crack bread

Here’s a mouthwatering recipe for Cheese and Garlic Crack Bread — also known as pull-apart bread — that’s crispy on the outside, gooey and garlicky on the inside, and impossible to stop eating. Perfect for parties, game nights, or as a cheesy side to soup or pasta.

🧄🧀 Cheese and Garlic Crack Bread (Pull-Apart Style)

🥖 Ingredients:

• 1 large round or oval sourdough loaf (or any crusty artisan bread)

• ⅓ cup unsalted butter, melted

• 3–4 cloves garlic, minced or grated

• 1 tbsp fresh parsley, finely chopped (or 1 tsp dried)

• 1½ cups shredded cheese (mozzarella, cheddar, or a mix)

• Optional: Pinch of red pepper flakes or Italian seasoning

• Optional: 2 tbsp grated Parmesan

🔪 Instructions:

1. Preheat Oven:

• Set to 350°F (175°C).

2. Prepare the Bread:

• Place the loaf on a cutting board.

• Using a serrated knife, cut diagonal slits about 1 inch apart, being careful not to slice all the way through the bottom.

• Rotate the loaf and cut in the opposite direction to create a crosshatch pattern. It should resemble a grid, with deep pockets.

3. Make Garlic Butter:

• In a bowl, mix:

  • Melted butter

  • Garlic

  • Parsley

  • (Optional: red pepper flakes or Italian seasoning)

4. Stuff & Brush:

• Gently open the cracks and stuff with shredded cheese.

• Spoon or brush garlic butter into all the slits, letting it soak in.

• Sprinkle Parmesan over the top for extra flavor (optional).

5. Wrap & Bake:

• Wrap the whole loaf loosely in foil.

• Bake for 15 minutes, then unwrap and bake for another 10–12 minutes until cheese is melted and the top is golden and crispy.

🍽️ Serve:

• Serve hot and pull apart pieces to enjoy!

• Great alongside:

  • Pasta

  • Soup

  • Salad

  • Or just on its own 😋

🧊 Storage & Reheating:

• Best eaten fresh, but you can reheat leftovers in foil in a 350°F oven for 10 minutes.

• Not recommended to microwave — it will get soggy.

Want a version with bacon, cream cheese, or herb cream spread inside? Let me know and I’ll send it over!