Garlic Pull-Apart Bread


1 Artisan bread loaf
8 ounce Monterey jack cheese with jalapeño peppers, thinly sliced
3/4 teaspoon red pepper flakes
1/4 cup chives, chopped
1/4 cup unsalted butter
6 garlic cloves, thinly sliced or minced


Slice the bread horizontally and vertically into 1-inch cubes, leaving the bottom of the loaf intact with the bread pieces still attached.
Slice cheese, then garlic.
Combine red pepper flakes with chopped chives in a small bowl.
Lay the bread on a piece of foil. (The foil should be large enough the wrap the bread.) Gently stuff the cheese slices into the bread between the bread slices. (The Kitchn recommends to stuff between the vertical slices first, then go back and fill in the spaces between the horizontal cuts — it's a bit easier this way! It also helps to have a helper who can hold the slices apart while you stuff.)
Next, add the red pepper flakes and chives right next to each cheese slice in the bread.
Now, preheat oven to 350°F.
Melt butter in a small skillet over medium heat on your stove top. Stir in sliced (or minced) garlic, switch to medium-low heat, and let the garlic cook in the butter for 2-3 more minutes until fragrant.
Use a small spoon to stuff the garlic slices into the bread between the bread slices. Brush the infused butter all over the bread.
Wrap the prepared bread with foil and bake for 20 minutes. Unwrap the top and bake for another 10 minutes until the cheese is completely melted and the top of the bread is crispy. Enjoy!
Notes: You can use any type of cheese for this recipe. Shredded ones work just fine. For a more meaty flavor, bacon bits, sausage, ham pieces can be mixed in into the stuffing. Other spice ideas include chipotle chili pepper, smoked Spanish paprika, garlic powder, etc.


Looks impressive? It's really easy to make. 6 ingredients and 30 minutes are all you need for this cheesy garlic pull-apart bread. Serve it as a side, an appetizer, or a snack. Bring it to a potluck or tailgate party to knock everyone's socks off!


6 servings


Wednesday, February 8, 2017 - 7:45pm


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