Cheese and Garlic Crack Bread: Irresistibly Cheesy Delight

brief description including Cheese and Garlic Crack Bread

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Course: Baking

Cuisine: Baking

Keyword: Baking

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 250kcal

Author: Sarah Monares

1 crusty loaf – A sturdy sourdough or Vienna loaf is ideal for easy pull-apart action.
2 cups shredded Mozzarella cheese – The star ingredient for a melty gooey texture; feel free to try other stretchy cheeses too!
100 g unsalted butter – Use softened butter to spread into all those delightful cracks for extra flavor.
2 large garlic cloves – Freshly minced garlic gives that robust flavor; garlic powder can work in a pinch!
¾ teaspoon salt – Essential for enhancing the overall flavor; adjust if you opt for salted butter.
1 tablespoon fresh parsley – Brightens the dish with color and freshness; dried parsley can substitute if necessary.

Preheat the Oven Preheat your oven to 350°F (180°C).
Prepare the Garlic Butter In a heatproof bowl, combine 1 stick of softened unsalted butter, 2 minced garlic cloves, and ¾ teaspoon of salt. Stir in 1 tablespoon of finely chopped fresh parsley.
Cut the Bread Take your crusty loaf and slice it diagonally into 1-inch (2 cm) diamond shapes.
Stuff the Bread Gently pry open each diamond-shaped cut and drizzle about a teaspoon of garlic butter into each crack. Stuff with shredded mozzarella cheese.
Bake the Bread Brush the remaining garlic butter over the loaf, wrap it in aluminum foil, and bake for 20 minutes. Unwrap and bake for an additional 5-10 minutes.
Serve and Enjoy Let it cool for a minute before serving warm.

Store leftover Cheese and Garlic Crack Bread wrapped in foil at room temperature for up to 3 days.
In the fridge, store in an airtight container for up to 5 days.
For longer storage, wrap tightly and freeze for up to 1 month.