Pull-Apart Garlic Bread with Herb Butter and Cheese
Pull-Apart Bread
Buttery, cheesy pull-apart garlic bread—crispy outside, gooey center, perfect for sharing.
This pull-apart garlic bread is one of my favorite things to make when friends drop by or when I want a cozy, shareable side. The combination of herb-infused butter, lots of melty mozzarella, and sharp Parmesan tucked into a crusty boule gives you crispy edges and a luxuriously gooey middle—utterly irresistible.
It’s surprisingly simple to assemble: score the bread, spoon in the butter and cheese, wrap it up and bake. Serve it straight from the oven and watch everyone dig in—tearing off cheesy, garlicky slices is half the fun.
Nutrition (per serving)
Directions
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1
Preheat the oven to 375°F. Line a baking sheet with foil.
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2
Use a serrated knife to make diagonal cuts across the top of the boule about 1-inch apart, then rotate and cut the opposite diagonal to form a crosshatch. Be careful not to cut all the way through—stop about 1/2 inch from the bottom so the loaf stays intact.
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3
In a bowl, mix the softened butter, minced garlic, olive oil, chopped parsley, chives (if using), salt, and pepper until well combined.
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4
Gently pry open the cuts in the bread and spoon or pipe small amounts of the garlic butter into each gap, working across the entire loaf so the butter distributes evenly.
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5
Stuff the shredded mozzarella and grated Parmesan into the slits, pushing the cheese down between the cuts so it melts into the loaf.
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6
Wrap the entire loaf loosely in foil (foil shiny side in) and place on the prepared baking sheet. Bake for 15–18 minutes until the butter is melted and the cheese is gooey.
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7
For a crisp, golden top, open the foil and place the loaf under the broiler for 1–2 minutes, watching closely so it doesn't burn.
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8
Remove from oven, let rest 2 minutes, then sprinkle with extra parsley and red pepper flakes if desired. Serve warm and pull apart with your hands.
Ingredients
- Round artisan bread (boule):1 piece
- Unsalted butter, softened:1/2 cup
- Garlic, minced:4 clove
- Fresh parsley, chopped:2 tbsp
- Fresh chives, chopped (optional):1 tbsp
- Grated Parmesan cheese:1/2 cup
- Shredded mozzarella cheese:8 oz
- Olive oil:1 tbsp
- Salt:1/2 tsp
- Black pepper:1/4 tsp
- Red pepper flakes (optional):1/4 tsp
Tips & Notes
- Use a very sharp serrated knife and a light touch when cutting the loaf to avoid tearing the crust.
- If the butter is too firm, warm it slightly so it’s easy to spoon into the cuts but not runny.
- Make ahead: assemble and wrap the loaf, refrigerate up to 24 hours, then bake from chilled—add a couple extra minutes to baking time.
- For a richer finish, brush the outside of the bread with a little extra olive oil before baking for an extra-crisp crust.
