A quick and simple recipe for Pull Apart Cheese Bread – serve with dipping sauce
Ingredients:
- 1 Artisan bread loaf (my choice is Italian bread)
- 450g Mozzarella Cheese block, sliced
- 1 1/2 cup Shredded Sharp cheddar cheese
- 1/4-1/2 cup Butter, melted
- 1 tsp. Dried Parsley + Sprinkle more before baking
- 1 tsp. Garlic powder
How to:
- Preheat the oven to 375F/190C.
- Cut the bread into squares, but do not cut all the way through the bread. First, you slice it, into the thickness of the slices that you want, then you go across and slice it again. You will end up with little squares.
- In between add mozzarella slices, you can use the quantity of your choice, I though one slice per wedge is enough.
- Open up those wedges that you placed mozzarella in and add shredded cheddar cheese.
- Melt butter, you can use more butter and drizzle it in between the wedges or cracks too.
- In the melted butter, add dried parsley and garlic powder, and drizzle over the bread. Sprinkle a bit more of dried parsley over the top.
- Place aluminum foil under the bread, then make a little dome and cover the bread. You want the cheese to melt, not the bread to bake.
- The bread will become more crunchy as the cheese is melting due to the heat, but it will not get dark as it would if you would do it without the aluminium foil.
- Bake for 20 minutes or until the cheese is completely melted and almost oozing out.
- Serve the bread whole and immediately, or cut in between the wedges all the way down, place on the platter and serve with marinara sauce.
- Wrap leftover bread in plastic wrap (film) or a large ziplock bag and keep it in the fridge for up to 3 days, it can be heated in the microwave before serving.
Notes:
The best bread, in my opinion, is an artisan variety, a bit harder but not too dark. Try to pick one that is a bit lighter, because it will get a tad darker in the oven.
