Cheese and Garlic Crack Bread is an ultimate pull-apart party bread that combines cheesy, garlicky, and buttery flavors, creating a fun and interactive food experience.
- 1 crusty loaf (preferably sourdough or Vienna)
- 1 cup shredded mozzarella cheese
- 100g/1 stick (8 tbsp) unsalted butter, softened
- 2 large garlic cloves, minced
- 3/4 tsp salt
- 1 tbsp fresh parsley, finely chopped
Instructions
- Preheat oven to 350°F (180°C).
- Combine butter, garlic, and salt in a microwave-safe bowl. Microwave in short bursts until melted. Stir in chopped parsley.
- Place bread on a cutting board. Cut diagonal lines across the bread about 1-inch apart, stopping before cutting through the bottom crust. Rotate the loaf 90 degrees and make a second set of diagonal cuts to create a diamond pattern.
- Gently open each crack and drizzle approximately 1 teaspoon of butter mixture into each crevice.
- Stuff each crack with a pinch of shredded mozzarella.
- Brush any remaining butter over the top of the loaf.
- Wrap the bread completely in foil and place on a baking sheet.
- Bake for 20 minutes, then unwrap the top (leaving the bottom still wrapped) and bake for an additional 5-10 minutes until golden and crispy.
- Serve immediately while warm and cheese is still stretchy.
Notes
- For make-ahead preparation, use softened (not melted) butter and prepare up to the cheese-adding step, then refrigerate or freeze.
- A serrated knife works best for cutting through crusty bread without compressing it.
- The bottom of the bread becomes deliciously crispy as butter and cheese drip down during baking.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/10 of loaf)
- Calories: 191
- Sugar: N/A
- Sodium: 374mg
- Fat: 10.9g
- Saturated Fat: 6g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 19.5g
- Fiber: N/A
- Protein: 2.5g
- Cholesterol: N/A