Bake

Cheesy Pull-Apart Bread With Mustard & Chives

September 22, 2021
0 Ratings
Photo by Marissa Mullen
Author Notes

I’ve never met a pull-apart cheesy bread I didn’t like, but this one might take the grand prize. This fluffy loaf is sliced into a checkerboard, creating ample space for fillings. Each crevice is smothered in a decadent mustard, garlic, and chive butter, followed by shredded sharp cheddar and Parmigiano-Reggiano. Bake until golden brown and serve while warm and gooey. The bitter notes of the mustard balance out the rich butter and cheese, while the garlic gives the flavor profile a subtle kick. This is the perfect appetizer for football season or for a dinner party with friends. It also makes a killer garlic bread alternative.
Marissa Mullen

  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 4 to 6
Ingredients
  • 1 (13-ounce) loaf country-style bread, not sliced
  • 2 tablespoons salted butter, softened
  • 2 teaspoons whole-grain mustard
  • 1/4 teaspoon garlic powder
  • 1/4 cup finely chopped chives
  • Freshly ground black pepper
  • 1 cup grated sharp cheddar
  • 1/4 cup grated Parmigiano-Reggiano
  • 1 handful fresh parsley leaves, for serving
In This Recipe
Directions
  1. Heat the oven to 375°F.
  2. With a serrated knife, cut a checkerboard pattern into the loaf without slicing all the way through. Each cube should be about 1x1 inch.
  3. In a small bowl, combine the butter, mustard, garlic powder, chives (save a small handful for serving), and ground black pepper until smooth.
  4. With a spatula, smother the butter mixture into each crevice of the bread, as far down as you can. Sprinkle each crevice with cheddar and Parmigiano-Reggiano. Wrap the loaf in tin foil and place on a sheet pan.
  5. Bake for 25 minutes, then unwrap the foil to expose the top of the bread and bake for another 15 minutes, until the cheese is fully melted and the loaf is golden brown. Garnish with the parsley and reserved chives and serve immediately.

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Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.

1 Review

judy September 23, 2021
Love this idea, and so many breads out there to close from. My favorite is a sour dough boule. But long loaves of French bread work well, also. And so many options for herb and spice flavor profile. So good...don't for get the bacon. Once we even chopped up some hot dogs we had!