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!