Cheesy Pull-Apart Bread 

By Ali Slagle

Published November 14, 2023

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
4(334)
Comments
Read comments

If pulling apart slices of warm, cheesy, garlicky bread is your idea of a good time, do this: Slice crusty bread into a grid pattern, coat every nook and cranny with garlic butter, tuck in some shredded mozzarella and bake the whole thing. What was just a loaf of bread is now a worthy party centerpiece. You can prepare, wrap and refrigerate the loaf up to one day ahead. The format is adaptable, too: Season the butter with scallions, rosemary or other flavorings, or swap the mozzarella for Cheddar, pepper Jack or another melty cheese you’d use for a grilled cheese. 

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Ingredients

Yield:6 to 8 servings

  • 8 tablespoons unsalted butter, softened to room temperature

  • ½ cup/about 1 ½ ounces finely grated Parmesan

  • ¼ cup finely chopped parsley

  • 2 garlic cloves, finely grated

  • ½ teaspoon garlic powder

  • Salt and pepper

  • 1 (1-pound) loaf crusty bread

  • 1 ½ cups/6 ounces grated, low-moisture mozzarella

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

28 grams carbs; 51 milligrams cholesterol; 345 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 20 grams fat; 2 grams fiber; 437 milligrams sodium; 13 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. In a small bowl, mash together the butter, Parmesan, parsley, grated garlic and garlic powder; season with salt and pepper. Without cutting all the way through, slice the loaf 1-inch thick, stopping right before you reach the bottom of the bread. Create a crosshatch pattern by making 1-inch-thick slices perpendicular to the previous cuts.

  2. Step 2

    Transfer the loaf to a large piece of foil. Using a teaspoon or offset spatula, coat all the cut sides of the bread with the butter, making sure to reach the bottom of each slice. Coat the top of the loaf with a little of the butter, too. Sprinkle the mozzarella between the slices.

  3. Step 3

    Wrap the loaf tightly in the foil, place on a sheet pan and bake until the mozzarella starts to melt, about 20 minutes. Unwrap and bake until the cheese is completely melted and the top is crusty and toasted, 10 to 15 minutes. Dig in.

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Ratings

4 out of 5
334 user ratings
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Comments

Annie V

Leftovers from this make a really great starting point for savory bread pudding - add leeks, ham, smoked chicken or turkey, maybe some leftover roasted parsnips, soak in eggs and bream and bake. Then slices of leftover bread pudding can be reheated in a skilled and served with a pile of sautéed or steamed greens.

Ant'ney

Leftovers? HA!

LindaR

Before serving, spray the bread liberally with hand sanitizer.

Lost In A Space

We forwent the mozzarella and opted for Gruyère and parmigiano reggiano. MUCH better taste and less messy. Also, I used my homemade and home garden grown chive and parsley butter.

Natalie R

I made this today for thanksgiving, and it was soooo good. I used 1/2 the mozzarella amount and added Dubliner cheddar to replace the other 1/2— it was delicious.

Cindy T

I made this for the second time for a party. Skipped the mozzarella. Still a big hit!

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