Cheese and Garlic Crack Bread (Pull Apart Bread)

Cheese and Garlic Crack Bread is a fitting name for this since it’s basically garlic bread on crack.

In essence, it’s like cheesy garlic bread, but much more entertaining AND delicious! In the shape of pull-apart bread, cheese, garlic, and bread. Nothing can go wrong. At whichever event you bring it to, it will undoubtedly be the most well-liked item!

Cheese and Garlic Crack Bread Ingredients

• 1 crusty loaf, particularly one made of Vienna or sourdough
• 1 cup of mozzarella cheese, shredded (or other melting cheese)
• 100 g / 1 stick (8 tbsp) softened unsalted butter
• 2 minced large garlic cloves
• 3/4 tsp salt
• 1 tbsp finely chopped fresh parsley.

Instructions

1. Melt the butter, garlic, and salt in a microwave-safe bowl with the oven temperature set to 180C/350F. Add the parsley and stir.
2. The bread should be cut diagonally into diamonds the size of 2 centimeters (1 inch) but not completely.
3. Pry each crack open with your fingers or a knife, add a teaspoon of butter, and stuff each one with a pinch of cheese. Although it may sound like a lot of work, I swear it will be well worth it! It’s nice to have some of the butter drizzled over the crust, so you don’t have to be super neat.
4. Apply the remaining butter to the surface.
5. Wrap the bread in foil and bake for 20 minutes, or until most of the cheese has melted, then remove the foil and bake for 5 to 10 minutes more to get a nice crust on it.
6. Serve right away. For the best ways to prepare ahead, see note 1.

Notes

1. Make Ahead: Instead of melting butter, use softened butter and combine it with garlic, salt, and parsley before spreading it into the cracks. Wrap, stuff with cheese, and freeze or refrigerate. Thaw before cooking, and then bake according to the recipe.
   A crusty sourdough loaf is required if you want to make it ahead of time and have it ready to serve in just two minutes in the microwave. Prepare per recipe (counting opened up stage), then envelop it with foil and let it cool. To serve, simply microwave for 1 1/2 to 2 minutes on high to melt the cheese once more. Refrigerate for up to 3 days. Even when reheated in the microwave, the crust retains its crusty appearance because it becomes so crusty in the oven.
2. Type of bread: The better the bread holds together when pulled apart, the denser it is.The best food is sourdough!
   Don’t use bread dough that hasn’t been cooked.
3. “Speedy Tip” **Update** A reader pointed me in the direction of a fantastic “SPEEDY” advice that I ought to share with you! Cream the butter, rather than melting it. After that, cut diagonal slices in only one direction and generously spread butter into each crack on both walls. After that, cut the bread into diamonds with a knife, and the butter will be spread into the new crevices that are being cut as you drag the knife through the bread. While this is not quite as uniform as butter, it is a small compromise for a speedy version. I’m grateful to CJ for the tip!
4. Nutrition per serving, assuming 10 people consume this