Easy, cheesy, STUFFED pull-apart garlic bread: Do you need more of a description than that??
One of the most popular recipes on this blog is for my Easy French Bread, and this is one beautiful way to use it for a little extra something special. I love recipes like this one; it is fast, easy, and so, incredibly, delicious.
How this recipe came to be
When I was a kid, going out to eat with the ultimate special occasion experience. We almost never did it, and when we did, it always made an impression on me. One time I remember, I was out with my mom and sisters at a restaurant that offered a stuffed garlic bread as an appetizer on their menu… I remember, we rarely ever ordered an appetizer at all, but that we decided to try this one. And my life was never the same from that moment onward.
An easy appetizer idea: Stuffed pull-apart garlic bread
Garlic bread is always a good time, but garlic bread stuffed with all kinds of other goodness plus loads of cheese?? Well, that is an extraordinary time. I tried my hand at copying my magical restaurant experience shortly after we were there, and well… Let’s just say that although this recipe makes 2 loaves, they sure didn’t last very long! I think this is a perfect, easy (yes, very easy) appetizer idea for a dinner party. It looks amazing, tastes amazing, and doesn’t last very long.
Can you use other types of bread for this recipe?
Absolutely! I’ve used my standard recipe for Easy French Bread, which is always a winner, but you can use pretty much whatever bread you have on hand, and I’m sure it would come out great. My only caution would be using a loaf with a super thick/hard crust… Since this baby gets twice baked, you want to make sure the crust doesn’t get too hard/crunchy during the process.
Can you use other kinds of stuffing ingredients?
I say, if you can dream it up, try it out! I feel like pesto, artichoke hearts, bacon, ham or a medley of different cheeses would work really well for this recipe.
How to step this recipe up a notch
As always, homemade everything is best. Homemade bread, homemade garlic butter, and real ingredients. To step this recipe for pull apart garlic bread up a notch (or two), try using real garlic instead of garlic powder, and make sure to get a good quality, high-fat brick of cheese.
Using canned vs. fresh tomatoes
You might notice that I used diced tomatoes (yes, from a can) in this recipe. I opted for that since I wanted more of the “Pizza” taste, and diced tomatoes are kind of a cross between cooked tomato sauce and chunks of fresh tomatoes. Go for whatever sounds best to you, though, or if you want to omit the tomatoes entirely, feel free.
What are the keys to making great garlic pull-apart bread?
Here are the keys, in my opinion:
- Use homemade/real ingredients
- Get a loaf that isn’t too crusty
- Be generous in the garlic butter department
- Use high-fat, good quality cheese
Why, you ask? Because:
- Homemade/real ingredients are always the most fresh, most delicious, and most healthy.
- Crusty loaves will come out even more crunchy after this has been baked, since you’re putting a fully baked loaf into the oven. If you use a softer loaf, you’re more likely to achieve that soft, toasty, yummy texture that makes this bread so incredible!
- The butter soaks into the loaf and makes it so, so yummy– and much less dry!
- The most stringy, yummy, full-flavoured cheese is always going to be made without cutting corners… including (if not especially) the fat content!
Cheesy Pull-Apart Garlic Bread
This simple appetizer is a great way to use up day-old bread or an easy way to please a crowd without too much work.
Ingredients
- 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 fresh or canned, drained of excess liquid
- 3 c. shredded mozzarella cheese
Instructions
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Preheat the oven to 400 degrees F. Assemble and prep your ingredients: Grate the cheese, cut the onions, chop the tomatoes and season them with a bit of salt and Italian seasoning (or oregano). Set aside.
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Soften the butter in a small bowl and mix in the garlic powder and Italian seasoning. Set aside.
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Score the loaf of bread into 4 strips lengthways, almost through to the bottom, but not quite. Spread garlic butter in each slit. 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.
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Once the butter is spread into the loaf (it doesn't have to be perfect), stuff the slits with chopped green onions.
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Bake the loaves on an ungreased or parchment lined baking sheet for 10 minutes.
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Drain any excess juice from the tomatoes. Remove the bread from the oven and stuff with seasoned tomatoes, working carefully since the bread will be hot. Stuff with mozzarella cheese, making sure to get lots between the slits as well as on top of the loaf.
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Return to the oven and bake 10 minutes more or until the cheese is melted and the loaf is warmed through. Serve immediately.
Used in this recipe:
- Ingredients (see recipe card)
- Mixing bowls
- Strainer
- Spoons and knives (just a regular silverware set will do)
- Cheese grater
- Cutting board
- Chef’s knife
- Bread knife
- Baking pan
- Parchment paper, optional
If you make this recipe, please let me know by tagging me on Instagram @naomicakesofficial, or leave me a comment below to let me know how you liked it! I’d also love to hear what variations you came up with!
Bye for now,
Naomi
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I'm making this tonight with the bread I made using your awesome recipe!–I found your recipe through my cousin on Facebook.
Fantastic! I'd love to hear how it turns out. I love this recipe!
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.
Loved it. Thanks.
Am i adding 1/4tsp italian seasoning AND 1/4 tsp oregano to the butter??
Hi there!
No need for both, you can use either/or. Parsley is also good if neither of those are available.
All the best!
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