This Cheese and Garlic Crack Bread is EPIC! “Crack bread” is an appropriate name for this because it’s garlic bread – on crack…..
It’s basically a cheesy garlic bread, but so much more fun AND delicious! Cheese, garlic and bread – in pull apart bread form. You can’t go wrong. Guaranteed to be the most popular thing at any gathering you take it to!
A CHEESY PULL APART GARLIC BREAD
“You will never be able to look at garlic bread the same again….”
If you haven’t tried this Cheese and Garlic Crack Bread before, let me warn you now: garlic bread will never be the same again. It’s like a pull apart bread, but tastes like garlic bread plus you have the mozzarella cheese which stretches wonderfully as you pull bits off.
This is INSANELY delicious. I especially love the way the bread is cut into diamond shapes so you can tear bite size pieces off. Every piece is garlicky and buttery and oh-so-cheesy…….
“Kids go NUTS over this…. and adults turn INTO kids when they get stuck into this!!”
This is one the kids go NUTS over, don’t say I didn’t warn you! And grown ups turn into little kids when they get stuck into this. I made this for a dinner and let me tell you, it took 5 hands about 30 seconds to demolish this!
HOW TO MAKE THE BEST CHEESY BREAD IN THE WORLD!
Best bread – The best bread to use for Cheese and Garlic Crack Bread is crusty sourdough or another dense type of bread, but it works well with plain crusty loaves as well.
The reason it works better with sourdough is because the bread is denser so the bread tends to hold together better when you pull bits off. But believe me, there is no compromise on flavour if you use other types of bread! In fact, in the photo I chose to use a crusty Vienna loaf because it was on special.
Best cheese – I really recommend using mozzarella cheese for this, you want it to stretch and pull when you tear the pieces off.
Other flavourings – I kept the flavours quite simple, going for a garlic bread with cheese, but you can go really wild with the flavours for this! Ranch dressing, kick of chilli, other herbs – the possibilities are endless!
When it comes out of the oven, it’s all golden, crusty and buttery on the inside and you know that’s just the start of the eating experience that’s about to commence….
….then the devouring begins…. that cheesy pull! That buttery, garlicky bread!! And yet, and yet, there’s even more to come….
THE BASE IS THE BEST BIT!!
Everybody goes so nuts over the cheese bits that you pull out, but my favourite part is the base of the bread. All the butter and cheese drips to the bottom and it bakes so nice and crispy…..
PULL APART BREAD for parties!
This is a great centrepiece for a dinner that could just be accompanied by a fresh salad to make a complete meal. Or as a fabulous appetiser or party food – think game day!
It’s by far the most requested party food by my family and friends. I usually make it at home then take it to the venue and bake it there. The best way to make ahead is to use softened butter instead of melted butter and slather it into the cracks, then stuff with cheese. Wrap and bake before serving.
But you can even bake it in advance then reheat quickly in the microwave as long as you use a crusty sourdough. The crust gets so crusty when you bake it, it stays crusty even if you reheat it in the microwave.
Go forth and enjoy! Make this cheesy garlic bread once, and you’ll be asked to make it again and again and again…. – Nagi x
CHEESE and GARLIC CRACK BREAD
WATCH HOW TO MAKE IT
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Cheese and Garlic Crack Bread (Pull Apart Bread)
Ingredients
- 1 crusty loaf , preferably sourdough or Vienna
- 1 cup shredded Mozzarella cheese (or other melting cheese)
Garlic Butter
- 100 g / 1 stick (8 tbsp) unsalted butter , softened
- 2 large garlic cloves , minced
- 3/4 tsp salt
- 1 tbsp fresh parsley , finely chopped
Instructions
- Preheat the oven to 180C/350F.
- Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
- Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread.
- Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.
- Brush surface with remaining butter.
- Wrap with foil and bake for 20 minutes until the cheese has mostly melted, then unwrap and bake for 5 - 10 minutes more to make the bread nice and crusty.
- Serve immediately. (See note 1 for best make ahead methods)
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Yesterday, today, tomorrow… #HardLifeOfDozer
Kerri says
This is delicious! I am actually bringing this for Christmas tomorrow. For most holidays I bring this and another one but with a mexican twist. I use cilantro, jalapeno, green chilis and pepperjack. They always disappear instantly.
Nagi | RecipeTin says
Ooh, I have never tried a Mexican version! I must give it a go!!
abby says
Should the butter be melted when I drizzle a little into each piece of bead? 🙂
Nagi | RecipeTin says
Hi Abby! Yes, the butter should be melted. I tried it once without melting the butter and it was SUCH a pain to spread into each crevice!!
abby says
Oops sorry just re-read instructions! 🙂
Tammy says
I have made this several times, after my mom found it on Pinterest. I can’t make it fast enough for my family. It is amazing. Thank you so much for this wonderful bread!!!
Nagi | RecipeTin says
Thanks so much for your message Tammy!! I know, it’s insanely addictive, isn’t it?? I have to be very careful with portion control. I only make it when there are at least 6 people to share with!!
patrice says
I am trying this saturday. It looks so delicious.
Nagi | RecipeTin says
Yay! Love to hear what you think Patrice!!
mishe says
love the idea of the crack bread and I am going to attempt to make it
Nagi | RecipeTin says
Glad to hear that! Would love to hear what you think!!
Vicki says
This looks AMAZING! I am a HUGE fan of rosemary and love all breads with that in them, so I am going to try chopping up fresh rosemary and adding in place of the parsley. Thank you so much for this recipe! Can’t wait to try it! :O)
Nagi | RecipeTin says
Thanks for reading Vicki!! I think using any fresh herbs goes wonderfully with this. I used parsley because it is the most “neutral”, if you know what I mean? Rosemary would be fantastic, and would other herbs like dill, oregano, chives. Mint might be a bit odd (cheese and mint?? Hmmm….) but I think coriander might also be nice (I think it would remind me of Mexican food! Melted cheese + coriander + garlic flavours are in alot of Mexican :))
Cheryl Kaufman says
Hi Nagi:
I just saw your delicious looking recipe on facebook for crispy, oven baked chicken wings. They look amazing. I love wings. My dad would buy chicken wings in the 60’s as they were cheap and tasty. His recipe was to fry them in ginger, bacon fat and soy sauce. It was a family favorite and the neighbors loved them. We ate wings before they became the popular appetizers and known as buffalo wings. Can’t wait to try your recipe. The garlic cheese bread looks wonderful, too. Its 4:30 am here in CA. I am such a night owl. Will try your wings and other recipes, soon. Thank you
Nagi | RecipeTin says
Wow, 4.30am? You are a night owl!! I get up at around 5.30 each day so I am in bed ridiculously early every night!! I would never have thought of wings in ginger, bacon and soy sauce but it makes SENSE! It truly does, I can imagine the flavour! Did he pan fry it?? I imagine getting enough bacon fat to deep fry would be a tad difficult??!! Thanks for your comment Cheryl!!
Brittany says
Oh man! I found this recipe on Pinterest and decided to make it for an appetizer at Thanksgiving last week. My family ate it in less than 10 minutes! I am so excited I found your blog and super eager to read more! Thank you so much for the recipe!
Nagi | RecipeTin says
Thank you for the your enthusiastic comment!! My mother happened to be with me when I read it and she actually laughed out loud at the thought of your family scoffing this down in 10 minutes….until I reminded her it took US about 5 minutes!! I hope you find more recipes on here that you like!
celia says
Nagi, this was absolutely divine, thank you for such a great recipe! There was a fight at the end over the crusty base! 🙂
Nagi | RecipeTin says
Celia – thank you so much!! I saw your post where you shared it too, I wish I was having dinner at your place!!
Margi says
Hi DS it is super easy to cut, using a bread knife as Nagi mentioned is a must. I use the round sourdough bread. Hold your knife up and then just bend your wrist to the left, keeping the knife at that angle cut into the bread starting at the outer edge, hold the bottom of the bread to keep it steady. Cut down to about an inch from the bottom, do not cut all the way through. Do this till you get the other end of loaf, now cutting on an angle in the opposite direction cut down the same way and presto you are done. I have served it many times and everyone raves. I also use monteray jack cheese, it adds a bit more flavor. Beware though, my dinner guests couldn’t stop eating it before dinner and during so watch they don’t fill up on it
Nagi | RecipeTin says
Margi, thanks so much for giving those tips to DS! It’s really kind of you! (And yes, I know what you mean about “accidentally” filling up on it before dinner!! I am very careful about portion control when I make this!) Thanks again!
Sandy says
Please email me a PDF of your recipe -it looks so delicious and I would like to make it for Thanksgiving Day – I am having my entire family come over and thank you for your ideas
Nagi | RecipeTin says
Done! I just emailed it to you 🙂 You can also click on the Print Button then you should get an option to “Save as PDF” instead of printing to a printer 🙂 Useful tip!
DS says
I wish I could see a video of how you cut this in diamond shapes w/o ruining the soft bread. I am dying to take it to a dinner party for appetizer.
Nagi | RecipeTin says
Hey DS! Sorry I don’t have a video but if you use a crusty loaf like a sourdough or Vienna and use a bread knife, it doesn’t ruin the bread! Because they are crusty, when you slice it, the bread doesn’t get squished. I hope you do try it, it is SUCH a great dish to take to a dinner party!
Michelle says
That loaf….and a bowl of tomato basil soup, a warm blanket, and a purring cat. I could die happy then.
Nagi | RecipeTin says
That is a perfect Friday night to me 🙂 Except I’d replace the purring cat with my pup!
mila furman says
Nagi…you know I am no stranger to your awesome blog!!! I featured youthis week on my faves for #foodiefridays! Thank so much for linking with us…Clearly I am enjoying seeing your recipes 🙂
Nagi | RecipeTin says
Oh wow, thank you Mila! You are such a sweetie! Popping over shortly to check out all the great recipes in your link up this week!
Michelle @ A Dish of Daily Life says
Oh no, not sure what happened to my comment! But this looks awesome! I made something similar not too long ago and it disappeared in minutes! Mine did not look pretty like yours though! I am going to have to try your recipe! I have pinned it and I shared it on Facebook yesterday!!
Nagi | RecipeTin says
Thanks Michelle! Did you share yours on your site?? I searched but couldn’t find it!
Shelli says
Hi, would a small loaf of french bread work well with this recipe? Thank you!
Nagi | RecipeTin says
Hi Shelli – it will be more difficult to cut into the “cracks” because french bread isn’t as wide but you won’t compromise on flavour! If you are using a french stick I would actually suggest just slicing it like traditional garlic bread then following the recipe for the garlic butter and cheese. 🙂
Shelli says
Thank you for the advice! Happy cooking!
Kayla says
This may sound like a stupid question but do you make this with bread dough or bread already baked from the bakery ?
Thanks
Nagi | RecipeTin says
Hi Kayla! No such thing as a stupid question, means I haven’t written the recipe clearly enough! You use already baked bread from the bakery. I’ll update the recipe to make this clear! 🙂
Saucy Spatula says
Making this for Thanksgiving!!
Nagi | RecipeTin says
Ooh, can I come over?? Thanksgiving in your household would be AWESOME!!
Kirsten says
Hi Nagi!
This is such a fantastic recipe! My crack bread didn’t even make it onto a plate! Everyone could smell it’s sensational smell coming from the kitchen and ran in and ate it all off the cooking tray!
I then made it again with onion and bacon and it was amazing!
Thanks for sharing such a great recipe
Kirsten
Nagi | RecipeTin says
Hi Kirsten! I am SO GLAD you enjoyed it so much!! And yes, the scene in my household is pretty much the same – it gets eaten straight off the baking tray with the foil still under it!! I’ve tried it with bacon too and it is sensational 🙂 Thanks so much for letting me know how much you enjoyed it!!
Monica Rampo says
Hi Nagi,
I am really happy found your blog.
I have tried your pull apart bread recipe. And it was came out delicious even with simple ingredients. FYI, I have posted this recipe on my blog and link back to recipe tin eats. Thanks for sharing
I love your blog and I think I would love to try your other recipes. All your recipes look so yummy, your picture are awesome, really love them. Bookmarked already.
Thanks again for sharing.
Monica
Nagi | RecipeTin says
Hi Monica! Thanks so much for our kind words. Popping over to your blog now to check out what you’re all about!