Pull-apart cheesy garlic bread

By Spencer Watts
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  • 1 large round crusty Italian or sourdough loaf
  • 1/4 cup (60 milliliters) butter
  • 2 tablespoons (30 milliliters) extra virgin olive oil
  • 1 tablespoon (15 milliliters) minced garlic
  • 1 tablespoon (15 milliliters) dried parsley
  • 1/8 teaspoon (0.5 milliliters) salt
  • 1/8 teaspoon (0.5 milliliters) pepper
  • 2 cups (480 milliliters) grated mozzarella
  • 1/2 cup (120 milliliters) grated Parmesan


  1. Preheat oven to 400F (205C).
  2. Using a serrated knife, cut a cross-hatch across the top of the loaf, leaving the bottom of the loaf connected.
  3. Add butter, olive oil, garlic, dried parsley, salt and pepper to a small bowl and microwave for 45 seconds to melt. Drizzle butter mixture over top of loaf of bread, making sure to get in between all the slices.
  4. Mix grated mozzarella and Parmesan together. Tuck the shredded cheese equally along the incisions and over top of the loaf. Bake in oven for 10-12 minutes or until cheese is bubbling and bread is golden brown.


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