Cheesy Pull-Apart Bread Recipe - NYT Cooking - The New York Times

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Published Nov. 15, 2023

David Malosh for The New York Times. Food Stylist: Simon Andrews.

If pulling apart slices of warm, cheesy, garlicky bread is your idea of a good time, do this: Slice crusty bread into a grid pattern, coat every nook and cranny with garlic butter, tuck in some shredded mozzarella and bake the whole thing. What was just a loaf of bread is now a worthy party centerpiece. You can prepare, wrap and refrigerate the loaf up to one day ahead. The format is adaptable, too: Season the butter with scallions, rosemary or other flavorings, or swap the mozzarella for Cheddar, pepper Jack or another melty cheese you’d use for a grilled cheese. 

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Ingredients

Yield:6 to 8 servings

• 8tablespoons unsalted butter, softened to room temperature
• ½cup/about 1 ½ ounces finely grated Parmesan
• ¼cup finely chopped parsley
• 2garlic cloves, finely grated
• ½teaspoon garlic powder
• Salt and pepper
• 1(1-pound) loaf crusty bread
• 1½ cups/6 ounces grated, low-moisture mozzarella

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

345 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 13 grams protein; 437 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Heat the oven to 400 degrees. In a small bowl, mash together the butter, Parmesan, parsley, grated garlic and garlic powder; season with salt and pepper. Without cutting all the way through, slice the loaf 1-inch thick, stopping right before you reach the bottom of the bread. Create a crosshatch pattern by making 1-inch-thick slices perpendicular to the previous cuts.

2. Transfer the loaf to a large piece of foil. Using a teaspoon or offset spatula, coat all the cut sides of the bread with the butter, making sure to reach the bottom of each slice. Coat the top of the loaf with a little of the butter, too. Sprinkle the mozzarella between the slices.

3. Wrap the loaf tightly in the foil, place on a sheet pan and bake until the mozzarella starts to melt, about 20 minutes. Unwrap and bake until the cheese is completely melted and the top is crusty and toasted, 10 to 15 minutes. Dig in.

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