Cheesy Pull-Apart Garlic Bread [Recipe and Tutorial]

I love recipes like this one.  Easy, fast, and SOOOOOO good.

I wish I could say that I am the first person to ever make anything like this, but I recently learned that I’m not the only one who had this great idea.

Pinterest… Births inspiration and bursts bakers’ bubbles.  😉
Still, this didn’t come from Pinterest.  I actually got the idea to make this from a restaurant, where they served something similar as an appetizer.  I thought to myself, “Wow this is good.  I want to copy it… Only, I wanna add some pizzaz, to make it my own.”  So that’s what I did.

And HERE… Is how.  🙂

Cheesy Pull-Apart Garlic Bread

2 small loaves Easy French Bread (2 small loaves = 1 regular sized loaf)
1/2 c. salted butter
1/4 tsp. garlic powder
1/4 tsp. Italian seasoning, oregano, or parsley
4-6 green onions, chopped
1 c. diced tomatoes, drained and seasoned with a bit of salt and Italian seasoning
3 c. shredded mozzarella cheese

First, bread.  I made some the other day with cracked black pepper on top, using the amount of dough for one loaf to make two.  Then I stuck the loaves in a plastic bag to use for this recipe today.  I tell you this to say, feel free to work ahead.  🙂

Next, you’ll probably want to assemble and prep your ingredients.  Grate the cheese, cut the onions, and season the tomatoes.

When all of that is done, you can start to put it together!

Soften the butter in a small bowl and mix in the garlic powder and Italian seasoning.  Next, score the loaf of bread into 4 strips lengthways, as pictured, almost through to the bottom, but not quite.  Spread garlic butter in each slit.  Next, cut the bread in thick strips the opposite direction, and again, spread with garlic butter.  Repeat with the second loaf.

Note:  If you don’t want to make both loaves right away, no need– you can put one in the fridge to bake later, or just make 1/2 this recipe for 1 loaf.

Once the butter is spread into the loaf (doesn’t have to be perfect), stuff the slits with chopped green onions.  

Bake the loaves on an ungreased baking sheet at 400 degrees F for 10 minutes.

Remove from the oven and stuff with seasoned diced tomatoes, and then, with grated mozzarella cheese.  Try to get the stuffing into the loaf as much as you do on top of it.

Note:  Careful!  It might be hot.  I used a spoon to put the tomatoes in, and then my fingers to add the cheese.

Return to the oven and bake 10 minutes more.

And then… EAT IT!!

 Dun-na!  So good, seriously.  And so easy to prepare.


Thanks for stopping in!  And do me a favor, won’t you?  Tell your friends where you got the recipe.  I suspect, they will ask for it.  😉

Back next week!




  1. I make what I call stuffed bread. I take a loaf of bread and slice it the long way into thirds, (layers). The bottom third is the bottom of the bread. I put mustard on the bread and I put onions, mushrooms, cheese on this layer. The middle layer I butter both sides with garlic butter, put it on top of the bottom layer, and then put tomatoes, cheese, (maybe cut ham) more onions, and then I take the top layer, put horseradish on the underside, or mayo, or more mustard, or all of them and put it on top of the middle layer. I then take garlic butter and italian herbs and mix together and brush this over the whole bread. I transfer this stuffed bread onto a large sheet of tin foil, slice it into 4-5 pieces, wrap it up and put it in the oven at 350 for 1 hour. This cooks all the goodies into the bread, and it is pre-sliced so it is easy to eat. You can put whatever you prefer on each layer.


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