Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (1.5 lb / 680 g) round sourdough boule or crusty Italian loaf
- 6 tbsp (85 g) unsalted butter, melted
- 4 cloves garlic, finely minced
- 2 tbsp finely chopped fresh parsley
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 cups (200 g) shredded low-moisture mozzarella
- 1 cup (110 g) shredded sharp cheddar
- 1/3 cup (30 g) finely grated Parmesan
- 1/4 tsp red pepper flakes (optional)
Do This
- 1. Heat oven to 375°F (190°C). Line a baking sheet and set a piece of foil aside.
- 2. Slice bread into a crosshatch grid, 1-inch apart, without cutting through the bottom crust.
- 3. Mix melted butter, garlic, parsley, salt, pepper (and red pepper flakes if using).
- 4. Drizzle butter mixture into all the cuts, then stuff in mozzarella and cheddar.
- 5. Wrap loaf loosely in foil, set on the baking sheet, and bake 15 minutes.
- 6. Unwrap, sprinkle Parmesan, and bake 5 minutes more until bubbly and crisp on top.
- 7. Rest 5 minutes, then pull apart and serve warm.
Why You’ll Love This Recipe
- Gooey inside, crisp on top: Foil keeps it melty; a final uncovered bake gives you that golden crust.
- Made for sharing: The loaf becomes built-in “cheese handles” for easy pull-apart pieces.
- Big flavor with simple ingredients: Garlic butter, herbs, and a three-cheese combo do all the work.
- Perfect party timing: Assemble ahead, then bake right before serving.
Grocery List
- Produce: garlic (4 cloves), fresh parsley (small bunch)
- Dairy: unsalted butter, shredded low-moisture mozzarella, sharp cheddar, Parmesan
- Pantry: crusty sourdough or Italian loaf, kosher salt, black pepper, red pepper flakes (optional)
Full Ingredients
Bread
- 1 (1.5 lb / 680 g) round sourdough boule or crusty Italian loaf
Garlic Butter
- 6 tbsp (85 g) unsalted butter, melted
- 4 cloves garlic, finely minced (about 1 1/2 tbsp)
- 2 tbsp finely chopped fresh parsley
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes (optional)
Cheese Filling
- 2 cups (200 g) shredded low-moisture mozzarella
- 1 cup (110 g) shredded sharp cheddar
To Finish
- 1/3 cup (30 g) finely grated Parmesan
Step-by-Step Instructions
Step 1: Prep the oven and pan
Preheat your oven to 375°F (190°C) with a rack in the middle. Line a baking sheet with parchment paper (or foil for easy cleanup). Tear off a large piece of aluminum foil big enough to wrap the loaf loosely.
Step 2: Slice the loaf for pull-apart pieces
Set the loaf on a cutting board. Using a serrated bread knife, make parallel cuts 1 inch (2.5 cm) apart across the top of the loaf, stopping before you cut through the bottom crust (leave about 1/2 inch intact at the base).
Rotate the loaf 90 degrees and make another set of cuts, again 1 inch apart, to create a crosshatch pattern. You want deep pockets for butter and cheese, but the loaf should stay connected.
Step 3: Make the garlic butter
In a small bowl, stir together the melted butter, minced garlic, parsley, salt, pepper, and red pepper flakes (if using). Give it a good mix so the garlic and herbs are evenly suspended.
Step 4: Fill with butter and cheese
Place the sliced loaf on the lined baking sheet. Carefully open the cuts with your fingers and spoon or drizzle the garlic butter into the cracks, aiming to get some in every groove. Take your time here; the more evenly it’s distributed, the better each bite tastes.
Next, stuff mozzarella and cheddar into the cuts. A little mess is normal; just tuck stray cheese back into the openings so it melts into the bread instead of onto the pan.
Step 5: Wrap and bake until melty
Wrap the loaf loosely in the foil (you want it covered, but not tightly pressed against the cheese). Bake at 375°F (190°C) for 15 minutes, until the cheese is clearly melting inside the loaf.
Step 6: Uncover, top with Parmesan, and crisp the top
Carefully open the foil (watch for steam). Sprinkle the Parmesan over the top, letting some fall into the cracks.
Return the loaf to the oven uncovered and bake for 5 minutes, or until the top is bubbly and lightly golden with crisp edges.
Step 7: Rest briefly, then pull apart and serve
Let the bread rest for 5 minutes so the cheese sets just enough to pull cleanly (but stays gooey). Serve warm right on the baking sheet or slide it onto a cutting board. Encourage everyone to grab and pull pieces from the loaf while it’s at peak meltiness.
Pro Tips
- Choose the right loaf: A sturdy, crusty bread (sourdough boule or Italian round) holds its shape and makes deep pockets for cheese. Softer sandwich bread tends to collapse.
- Don’t cut through the bottom: Keeping the base intact is what turns this into true pull-apart bread instead of slices that slide apart.
- Use low-moisture mozzarella: It melts smoothly without making the bread watery.
- Foil first, then uncovered: Covered baking melts the inside; the uncovered finish gives you a crisp, browned top.
- Even distribution matters: Add cheese and butter a little at a time across the loaf so every crack gets some.
Variations
- Italian herb version: Add 1 tsp dried Italian seasoning to the butter and swap cheddar for provolone.
- Pepperoni pizza pull-apart: Add 1/2 cup (about 50 g) chopped pepperoni into the cuts with the cheese, and serve with warm marinara for dipping.
- Extra-garlic and herb: Add 1 more clove garlic and 1 tbsp chopped chives or basil along with the parsley.
Storage & Make-Ahead
Make-ahead: Assemble the loaf (slice, butter, and stuff with cheese), then wrap tightly and refrigerate for up to 8 hours. Bake straight from the fridge at 375°F (190°C); add 2–3 minutes to the covered bake time if needed.
Store: Wrap leftovers in foil and refrigerate for up to 3 days.
Reheat: Warm in foil at 350°F (175°C) for 10–12 minutes, then uncover for 2–3 minutes to re-crisp the top. (Microwaving works in a pinch but softens the crust.)
Nutrition (per serving)
Approximate, based on 8 servings: 410 calories, 24 g fat, 30 g carbs, 18 g protein, 2 g fiber, 2 g sugar, 720 mg sodium.
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