Description
The ultimate pull-apart bread that’s crispy outside, gooey inside, and loaded with herbs. One loaf is never enough when the cheese pulls are this good.
Ingredients
Scale
- 1 large loaf (16–20 oz) French bread or Italian bread
- ½ cup (1 stick/113g) unsalted butter, softened
- 4–6 garlic cloves, minced (about 2 tablespoons)
- ¼ cup fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups (8 oz/226g) mozzarella cheese, shredded
- ½ cup (2 oz/57g) Parmesan cheese, freshly grated
- Optional: ¼ teaspoon red pepper flakes for heat
Instructions
- Preheat oven to 375°F (190°C). Using a serrated knife, make diagonal cuts across the bread loaf, about 1-inch apart, without cutting all the way through.
- In a medium bowl, mix the softened butter, minced garlic, parsley, thyme, rosemary, salt, and black pepper until well combined.
- Spread the garlic herb butter mixture between each slice, ensuring it goes deep into the cuts.
- Stuff about two-thirds of the mozzarella and Parmesan cheese between the slices, distributing evenly.
- Wrap the loaf in aluminum foil and place on a baking sheet. Bake for 15 minutes.
- Open the foil carefully and sprinkle remaining cheese over the top. Return to oven with foil open for 5-10 minutes until cheese is bubbly and golden.
- Let rest for 2-3 minutes before serving. Garnish with additional fresh parsley if desired.