cheesy garlic pull-apart bread;
A quick and simple recipe for the perfect appetizer cheesy bread! Cut into the perfect bite-sized chunks, each bite will give you warm and toasty bread slathered with garlicky, buttery, cheesy goodness.
Oven Temp: 350°F
Servings: 4
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Ingredients
- 1 round sourdough loaf
- ½ cup butter softened
- ½ tsp salt
- 2 tsp garlic powder
- 2 tsp italian seasoning (alternatively, use dill)
- 3 scallions
- 3 cups cheese freshly shredded (colby jack, cheddar, or use your favorite)
Instructions
- In a small bowl add ½ cup softened butter. Add ½ salt, and 2 tsp each of garlic powder and italian seasoning. Mix together until combined and set aside. Grate the cheese and set aside.
- Cut a crosshatch pattern on the bread, not cutting all the way through. You want to leave roughly ½" - 1" remaining so the loaf stays together, but someone can easily tear the pieces. I like roughly 1" pieces. (To cut the crosshatch pattern, slice one direction, then turn and cut slices perpendiculat to the first cuts.)
- Use a knife to generously slather the seasoned butter between each of the slices of bread. Stuff the cheese in between the cuts in the bread, making sure to poke it down deep. It can help to use a knife or a chopstick if your fingers aren't quite cutting it.
- Bake for 20-25 minutes at 350°F or until cheese is melted and bread is crisp.
- Slice scallion greens and sprinkle on top before serving. Serve warm.
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