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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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
Joe says
I love these ideas let see if it works out the same way, my friends and family will love it.
Nagi says
Hope you do try it!
Naomi says
I make this recipe & my family loves it!! I add dried basil and minced capers to the butter. Try it!
Nagi says
It’s so wonderful to hear you enjoyed it Naomi, thank you for letting me know!! N x
Cindy says
How much is 3.5 oz. of butter? How many tablespoons?
Nagi says
Hi Cindy! It’s 7 tbsp, I will add a note to the recipe
Mere says
Every year for my teenaged daughter’s birthday, I host a dinner party for her friends, and ever since the year that I first served your cracktastic pull-apart bread, they ask for it every time. So, tomorrow night I will watch 6 teenagers absolutely destroy one lasagna and 2 loaves of crack bread. (I’ll be lucky to get a piece!) And the kids? They will think that I have magical powers. Thank you for this recipe–so good!
Nagi says
I’m so thrilled to hear that you enjoyed this Mere! THANK YOU for letting me know! N x
David Beetham says
Hi Nagi
I Have a Question…. My Oven Just packed it in, how would i go about cooking it in a BBQ.. ???
David Beetham says
Thanks for that I will give it a go when I get a chance from work… I am thinking start giving your recipes a go on BBQ’s since most people live on BBQ’s……
Nagi says
Oh dear, I haven’t tried it on the BBQ! However, this is what I would do: wrap it double with foil, heat one side of BBQ and place the bread on the other side, put the lid down and use the BBQ like an oven 🙂 Hope it works! Otherwise, microwave it (without foil) – won’t be crispy, but if you used sourdough as I did, it won’t be soggy. N x
Jennifer says
Just tried this tonight. Couldn’t be easier and it was amazing.. people asked me to “not” make it again because they couldn’t stop eating it!
Nagi says
It’s madness, isn’t it?? A feeding frenzy!!! 🙂 N x
Sonia Johnson says
The garlic bread looks scrumptious I got
to try it
Nagi says
It’s insanely delicious!!
Alanna says
I am addicted to this stuff– it really is like crack. I’ve used olive oil + butter to make it slightly less unhealthy, and that’s worked out just great! My roommate thinks I’m a wizard now.
Nagi says
I know, I know! WHY IS IT SO GOOD??!!!
bob says
I’ve made three tine in two weeks nd been asked to make more
Nagi says
I hear you Bob. I am requested for this recipe regularly!
Cecilia says
Hey girlfriend ive used ur recipe before, no complants from my gang, there asking when will i be making ur recipe soon, got a question for you. Im going to take this to a potluck, should i make it at home, and warn in their microwave or do everything thing at home and then serve it when i get there. It will be served cooled is that ok, or should i serve it warm from the m.w. thanks i be waiting for ur answer. thats warm in their m.w.
Nagi says
Hi Cecilia – this really has to be served warm to get that gooey cheese! If you use a good crusty sourdough, then you can make it at home then warm in the microwave and it will stay nice and crusty 🙂
deepika says
Hi! i have question. if i don’t use unsalted butter and instead go for the salted one, will it be okay?
Nagi says
Sure! Just skip adding salt 🙂
Adam says
Hi! Would it work better to use a turkey baste to squirt the butter in or to use a brush and brush the butter on the inside of the cracks?
Thanks.
Nagi says
Hi Adam, that sounds really clever! I just don’t know if the garlic will clog the hole / evenly distribute?? I tried a brush and found that it didn’t hold enough butter for each crack, you sort of scoop up the butter with the spoon. 🙂
Jamie says
Everyone loved it!
Nagi says
Yay!!! 🙂 N x
Liz Martins says
I’ve made it for a couple of friends and they loved it! But instead of the garlic butter I used garlic mayo. It turned out delicious!! Thanks for the great recipe! ?
Nagi says
I’m so glad you enjoyed this Liz! 🙂
Akhil Mishra says
I tried this recipe but used microwave to bake 🙂 and it did not come out as good as it came for you. But the taste was too good. Next time I will try to bake it.
Thanks for sharing,
Akhil Mishra –
Nagi says
Hope you do make this in the oven! Promise it tastes amaaaaaazing!!!!
Kim says
I’m having people over for diner tomorrow and will be making this. How do I prepare in advance? Do I cut it, stuff it and only cook it before eating? Or is it fast enough to make on the spot while my guests are over?
Nagi says
Hi Kim! I would stuff and wrap, then bake it when ready to serve! 🙂
Cecilia says
Hi i love bread and cheeze, tell to ask u this. I would like to take to a potluck party. But by the time i get there and potluck started were tlking 3 hrs. Now they dont have a place to put this in a oven. U said serve immediatly. Or am i just out of luck on this one, sounds good though, please help
Nagi says
Sorry Cecilia! I really recommend serving this warm so you get the GOOEY CHEESE! 🙂 N x
Betsy says
I have done this. Baked at home. Taken to work for brunch party and rewarmed it by leaving it foil wrapped and placed in a crockpot. Not quite as crispy but it still totally disappears in just a few minutes.
Nagi says
Woah! I didn’t know that would work, thank you for letting me know! And glad to hear it disappeared in MINUTES!!! 😉 N x
Ada says
Hi Nagi! I have a question, although dumb: do you think it would turn out somewhat good if I used baking paper? I don’t normally use tin foil – my brother does – so I didn’t even notice we’re out ? I promise my friends I’d make this this week, as this is the last week we’ll see each other (we are graduating) Any help?
Nagi says
Hi hun! I think it will work ok! Double wrap it though 🙂 The purpose of the foil is to protect the bread during the first baking stage so it doesn’t burn to a crisp before the cheese melts inside. So if you use a double layer of baking paper, that should work just fine! PS That’s not a DUMB QUESTION at all! It’s a very good question actually, and I am sure other readers will benefit from it. And congrats on graduating!!! N x
emily says
Can I pre make this the night before then put it in the fridge and bake the next day? Looks amazing
Nagi says
YES YOU CAN! 🙂
Christie says
Omg, so good!!! Dipped it into Costco’s lobster bisque. Felt like I was in San Francisco on the warf. Delicious?
Nagi says
I’m so glad you enjoyed this Christie! Love the idea of using lobster bisque dip! N x