By Ali Slagle
Published Nov. 15, 2023
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- 4(209)
- Notes
- Read community notes
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
- 8tablespoons unsalted butter, softened to room temperature
- ½cup/about 1 ½ ounces finely grated Parmesan
- ¼cup finely chopped parsley
- 2garlic cloves, finely grated
- ½teaspoon garlic powder
- Salt and pepper
- 1(1-pound) loaf crusty bread
- 1½ cups/6 ounces grated, low-moisture mozzarella
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
345 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 13 grams protein; 437 milligrams sodium
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
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.
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.
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.
Ratings
4
out of 5
209
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Cooking Notes
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!
Rob
My wife makes this for get togethers. She adds sliced mushrooms which is well received in our house.
Mrs D
I've been making a version of this by Nagi from Recipe Tin Eats for years! I skip the mozarella and just use pecorino for more intense flavour.
Clare.
I buttered each cut as I made it, the first half was easier at least!
Carol
Any thoughts on how to make this more healthful in terms of spreading germs and bacteria? People grabbing the pieces with bare hands is potentially yucky. TIA
Susan _ _
Could this be achieved with olive oil instead of butter?
Jamie
I made this for the second time last night, and instead of one big loaf, cut and buttered 4 little buns (I used Trader Joe’s ciabatta). Still able to tear apart but was kind of nice to have our own portions. :) Anyone worried about germs or leftovers might benefit.
Dorothea V
skip the butter and use brie (the oil in cheese is enough) ~ plain or mushroom brie are amazing. Love this!
Jamie
I made this for the second time last night, and instead of one big loaf, cut and buttered 4 little buns (I used Trader Joe’s ciabatta). Still able to tear apart but was kind of nice to have our own portions. :) Anyone worried about germs or leftovers might benefit.
Mindy
Holy wow! Make this as a decadent treat!
The Cookie Kitchen
This was kind of a let down. Bread was not pull apart in any way once it was baked. Basically the top pulled off, but the rest stayed. We ended up cutting it into pieces. It could also use a lot more garlic.
Emily
You could cut it apart completely and let people scoop some on their plate
Syroun
This should work well with Mark Bittman’s no knead bread recipe that use weekly.
E. Fry
Got a loaf of uncut bread from a bakery, sliced it into cubes from the top, leaving the bottom uncut. Put diced garlic and shredded cheddar on the top. Heated in oven until melted. Delicious!
Carol
Any thoughts on how to make this more healthful in terms of spreading germs and bacteria? People grabbing the pieces with bare hands is potentially yucky. TIA
Don Oberempt
I recently tried the NY Times recipe for Cheesy Pull-Apart Bread and I must say, it's a delightful treat! The recipe is straightforward, making it accessible for cooks of all skill levels. The combination of gooey cheese and soft, fluffy bread is a crowd-pleaser, perfect for gatherings or a cozy night in. The flavors blend beautifully, offering a warm, comforting taste. My only quibble is that the cheese distribution can be a bit uneven, but with a little tweaking, it's near perfection.
Dani
Everyone loved it - you definitely have to stuff the cheese in and be comfortable with a few crumbs.
katieplum
This was super-popular at the Thanksgiving table.
Dorothea V
skip the butter and use brie (the oil in cheese is enough) ~ plain or mushroom brie are amazing. Love this!
Mrs D
I've been making a version of this by Nagi from Recipe Tin Eats for years! I skip the mozarella and just use pecorino for more intense flavour.
Clare.
I buttered each cut as I made it, the first half was easier at least!
Dawn T.
I'm thinking of adding those yummy ingredients to melted butter, then grabbing a second set of hands from somewhere in the house for to splay open cut loaf so I can drizzle the goodness over and then poke a variety of cheeses within
Susan _ _
Could this be achieved with olive oil instead of butter?
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