I made this tonight and I knew it would be cheesy, but wow! It was beyond cheesy, but so good.
- 1 large loaf or boule-style Italian bread (Sourdough or French could also work)
- ½ cup butter (unsalted or salted is fine), melted
- 1 clove garlic, minced
- 1 bunch scallions, trimmed and thinly sliced
- 8 ounces sharp Cheddar cheese, shredded (about 2 cups)
- 8 ounces Monterey Jack cheese, shredded (about 2 cups)
- Preheat oven to 350 degrees F.
- Spray a sheet of heavy-duty foil with non-stick cooking spray and set aside.
- Cut a cross-hatch pattern into the top of the bread by slicing ½-inch grid lines into the bread, stopping about ¼-inch from the bottom of the bread so that it stays together.
- Place the bread on the piece of foil that has been sprayed.
- Stir together the melted butter, garlic and scallions.
- Gently separate the bread with your fingers, then spoon the butter mixture in all of the seams, making sure it is evenly distributed among the whole loaf.
- Wrap the loaf up in the foil and place on a baking stone or directly on the oven rack and bake for 10 minutes.
- Remove from the oven and increase the oven temperature to 425 degrees F.
- Open the foil and sprinkle the shredded cheese on top of the bread.
- There will be a lot of cheese, so try to push down as much as you can in between all of the crevices in the bread.
- Leave the foil open and return it to the oven. Bake until the cheese is completely melted, bubbling and starting to brown on top, about 15 minutes.
- Let stand for 5 minutes before serving, then sprinkle with parsley (if desired) and dig in!
Cheesy Pull-Apart Bread
4/ 5Oleh Arbuzs Corps