CHEESE AND GARLIC CRACK BREAD (PULL APART BREAD)
This Cheese and Garlic Crack Bread is EPIC! “Crack bread” is an appropriate name for this because it’s garlic bread – on crack! It’s basically a cheesy garlic bread, but so much more delicious!!
Cheese, garlic and bread – you can’t go wrong. This is a great cost effective FUN centrepiece for your next gathering!
INSTRUCTIONS
NOTES
1. To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake.
2. The denser the bread, the better the pieces will hold together when pulled off.
3. Use already baked bread, not uncooked bread dough.
Cheese, garlic and bread – you can’t go wrong. This is a great cost effective FUN centrepiece for your next gathering!
If you haven’t tried this Cheese and Garlic Crack Bread before, let me warn you now: garlic bread will never be the same again. It’s like a pull apart bread, but tastes like garlic bread plus you have the mozzarella cheese which stretches wonderfully as you pull bits off.
This is INSANELY delicious. I especially love the way the bread is cut into diamond shapes so you can tear bite size pieces off. Every piece is garlicky and buttery and oh-so-cheesy…….
The best bread to use for Cheese and Garlic Crack Bread is crusty sourdough or another dense type of bread, but it works well with plain crusty loaves as well. The reason it works better with sourdough is because the bread is denser so the bread tends to hold together better when you pull bits off. But believe me, there is no compromise on flavour if you use other types of bread!
CHEESE AND GARLIC CRACK BREAD (PULL APART BREAD)
INGREDIENTS
- 1 crusty loaf, preferably sourdough or Vienna
- ¾ cup shredded Mozzarella cheese (or other melting cheese)
- 100g/3.5oz unsalted butter, softened
- 2 garlic cloves, minced
- ¾ tsp salt
- 1 tbsp fresh parsley, finely chopped
INSTRUCTIONS
- Preheat the oven to 180C/350F.
- Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
- Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
- Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.
- Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
- Serve immediately.
NOTES
1. To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake.
2. The denser the bread, the better the pieces will hold together when pulled off.
3. Use already baked bread, not uncooked bread dough.
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