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.
- Prep time 10 minutes
- Cook time 40 minutes
- Serves 4 to 6
(13-ounce) loaf country-style bread, not sliced
salted butter, softened
finely chopped chives
Freshly ground black pepper
grated sharp cheddar
fresh parsley leaves, for serving
- Heat the oven to 375°F.
- With a serrated knife, cut a checkerboard pattern into the loaf without slicing all the way through. Each cube should be about 1x1 inch.
- In a small bowl, combine the butter, mustard, garlic powder, chives (save a small handful for serving), and ground black pepper until smooth.
- 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.
- 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.