Cheese and bread – two of the most beloved foods (for good reason!). Combine them into one dish like in this Pull Apart Cheese Bread, and get an explosion of flavors and textures that will send your taste buds soaring!
Table of Contents
Why I Love This Recipe
- Buttery, Cheesy Goodness: Who doesn’t love cheesy bread? My kids literally ripped this one apart like little cheese bread vultures—can’t blame them! It’s that good.
- Easy & Versatile: Perfect for pairing with pasta dishes like Ma Susu’s Homemade Spaghetti or Lasagna Rolls. It’s also amazing with cozy soups like Roasted Tomato Soup or Celery Root Soup.
- Party Showstopper: Bring this to one party, and you’ll be expected to show up with it every time! Looks gorgeous on a holiday table or as a Super Bowl party appetizer.
- Best Part? The Bottom! Don’t sleep on the crispy bottom—it soaks up all that melty cheese and buttery goodness. Absolute perfection.
The Ingredients
- Large Sourdough Boule: I prefer sourdough, but any large loaf of crusty bread will work. You’ll want it to weigh about a pound.
- Butter: We’re going to melt the butter and brush it into all the cracks and grooves in the bread. Delicious!
- Mozzarella Cheese: I love using grated mozzarella cheese because it melts really well (and my kids prefer it), but feel free to experiment with any great melty cheese you love.
- “Everything but the Bagel” Seasoning: This adds extra flavor and some texture to the appetizer. You can substitute your favorite herb blend or even just a bit of garlic salt if you prefer.
How to Make the Best Cheesy Pull Apart Bread
Step 1: Preheat oven to 375°F. Using a bread knife, make deep slices across the bread about 1 inch apart. Turn the bread and make similar slices across creating a checkerboard/grid pattern. Do not cut all the way through the bread.
Step 2: Melt the butter in a microwave for 25 seconds or in a small pot over low heat. Take a pastry brush and cover the loaf (inside and out) with butter. Then, sprinkle the cheese all over the loaf making sure it gets into the grooves of the bread. Sprinkle inside and out with the seasoning blend.
Step 3: Wrap the loaf in foil and bake for 20 minutes.
Step 5: Open the loaf and bake for an additional 10 minutes or until the cheese is melted, bubbly and the outside of the loaf is golden.
Recipe Video
Tips and Tricks
- Best Bread to Use: I recommend sourdough for its sturdy crust and tangy flavor, but French bread or ciabatta also would work beautifully. Avoid softer loaves like sandwich bread as they won’t hold up well.
- Make Ahead: If I’m taking this to a get together, I usually will prep it ahead of time at my house and then take it to wherever the party is and bake it on site. That way it’s served fresh and hot with the most melty delicious cheese you’ve ever seen.
- Storage and Reheating Tips:
- Store Leftovers: Wrap any leftover bread tightly in foil or an airtight container and refrigerate for up to 2 days.
- Reheat Like a Pro: Warm it in the oven at 350°F for about 10 minutes to restore its crispy exterior and melty cheese goodness. Avoid microwaving as it can make the bread soggy.
More Crowd-Pleasing Appetizers
What else can I say besides you need to make this Pull Apart Cheese Bread STAT. It’s cheesy, buttery, crispy and a bit indulgent, but it’s got to be at your next get together or family dinner! Let me know what you think — leave a comment and rating below! And tag me on social media if you make it so I can re-share.
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Pull Apart Cheese Bread
Ingredients
- 1 large sourdough boule or large loaf (about 1 pound)
- 4-5 tablespoons unsalted butter melted
- 1 1/2 cup mozzarella cheese grated
- 2 tablespoons “Everything but the Bagel” seasoning blend (or favorite herb mix)
Instructions
- Preheat oven to 375°F.
- Using a bread knife, make deep slices across the bread about 1 inch apart. Turn the bread and make similar slices across creating a checkerboard/grid pattern. Do not cut all the way through the bread.
- Melt the butter in a microwave for 25 seconds or in a small pot over low heat. Take a pastry brush and cover all of the loaf (inside and out) with butter.
- Sprinkle the cheese all over the loaf making sure it gets into the grooves of the bread. Sprinkle inside and out with the seasoning blend.
- Wrap the loaf in foil and bake for 20 minutes. Open the loaf and bake for an additional 10 minutes or until the cheese is melted, bubbly and the outside of the loaf is golden.
Notes
- Best Bread to Use: I recommend sourdough for its sturdy crust and tangy flavor, but French bread or ciabatta also would work beautifully. Avoid softer loaves like sandwich bread as they won’t hold up well.
- Make Ahead: If I’m taking this to a get together, I usually will prep it ahead of time at my house and then take it to wherever the party is and bake it on site. That way it’s served fresh and hot with the most melty delicious cheese you’ve ever seen.
- Storage and Reheating Tips:
- Store Leftovers: Wrap any leftover bread tightly in foil or an airtight container and refrigerate for up to 2 days.
- Reheat Like a Pro: Warm it in the oven at 350°F for about 10 minutes to restore its crispy exterior and melty cheese goodness. Avoid microwaving as it can make the bread soggy.
