Garlic and Herb Pull-Apart Loaf

Eaten alone is heaven, but also perfect to serve with soup or chili. Cutting the bread can be a little tricky, the key being to not cut it all the way through. The garlic herb butter drips into the bread, getting garlicky goodness in every nook and crevice. When the bread is baked, the cheese gets golden and brown and creates a crunchy crust.

Garlic and Herb Pull-Apart Loaf

This recipe is open to adaptation. You can use any combination of bread, herbs and cheese that you like.


  • 1 large loaf crusty French or sourdough bread
  • 1/2 cup butter, melted
  • 2 cloves garlic, minced
  • 1/2 cup green onion, thinly chopped
  • 1/4 cup flat leaf parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup mozzarella cheese, grated


  1. Heat oven to 350 degrees F.
  2. Slice the bread horizontally and vertically into bite-sized cubes, being careful to not cut all the way through.
  3. Combine butter, garlic, green onion, parsley, salt and pepper in a small bowl. Drizzle over and into the bread. Cover with cheese.
  4. Wrap in aluminum foil and bake for 15 minutes.
  5. Uncover and bake an additional 10 minutes, or until the cheese is melted and golden brown.

By Bree

Recipe and photo used with permission from: American Butter Institute