This Cheese and Garlic Crack Bread is EPIC! “Crack bread” is an appropriate name for this because it’s garlic bread – on crack…..
It’s basically a cheesy garlic bread, but so much more fun AND delicious! Cheese, garlic and bread – in pull apart bread form. You can’t go wrong. Guaranteed to be the most popular thing at any gathering you take it to!
A CHEESY PULL APART GARLIC BREAD
“You will never be able to look at garlic bread the same again….”
If you haven’t tried this Cheese and Garlic Crack Bread before, let me warn you now: garlic bread will never be the same again. It’s like a pull apart bread, but tastes like garlic bread plus you have the mozzarella cheese which stretches wonderfully as you pull bits off.
This is INSANELY delicious. I especially love the way the bread is cut into diamond shapes so you can tear bite size pieces off. Every piece is garlicky and buttery and oh-so-cheesy…….
“Kids go NUTS over this…. and adults turn INTO kids when they get stuck into this!!”
This is one the kids go NUTS over, don’t say I didn’t warn you! And grown ups turn into little kids when they get stuck into this. I made this for a dinner and let me tell you, it took 5 hands about 30 seconds to demolish this!
HOW TO MAKE THE BEST CHEESY BREAD IN THE WORLD!
Best bread – The best bread to use for Cheese and Garlic Crack Bread is crusty sourdough or another dense type of bread, but it works well with plain crusty loaves as well.
The reason it works better with sourdough is because the bread is denser so the bread tends to hold together better when you pull bits off. But believe me, there is no compromise on flavour if you use other types of bread! In fact, in the photo I chose to use a crusty Vienna loaf because it was on special.
Best cheese – I really recommend using mozzarella cheese for this, you want it to stretch and pull when you tear the pieces off.
Other flavourings – I kept the flavours quite simple, going for a garlic bread with cheese, but you can go really wild with the flavours for this! Ranch dressing, kick of chilli, other herbs – the possibilities are endless!
When it comes out of the oven, it’s all golden, crusty and buttery on the inside and you know that’s just the start of the eating experience that’s about to commence….
….then the devouring begins…. that cheesy pull! That buttery, garlicky bread!! And yet, and yet, there’s even more to come….
THE BASE IS THE BEST BIT!!
Everybody goes so nuts over the cheese bits that you pull out, but my favourite part is the base of the bread. All the butter and cheese drips to the bottom and it bakes so nice and crispy…..
PULL APART BREAD for parties!
This is a great centrepiece for a dinner that could just be accompanied by a fresh salad to make a complete meal. Or as a fabulous appetiser or party food – think game day!
It’s by far the most requested party food by my family and friends. I usually make it at home then take it to the venue and bake it there. The best way to make ahead is to use softened butter instead of melted butter and slather it into the cracks, then stuff with cheese. Wrap and bake before serving.
But you can even bake it in advance then reheat quickly in the microwave as long as you use a crusty sourdough. The crust gets so crusty when you bake it, it stays crusty even if you reheat it in the microwave.
Go forth and enjoy! Make this cheesy garlic bread once, and you’ll be asked to make it again and again and again…. – Nagi x
CHEESE and GARLIC CRACK BREAD
WATCH HOW TO MAKE IT
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Cheese and Garlic Crack Bread (Pull Apart Bread)
Ingredients
- 1 crusty loaf , preferably sourdough or Vienna
- 1 cup shredded Mozzarella cheese (or other melting cheese)
Garlic Butter
- 100 g / 1 stick (8 tbsp) unsalted butter , softened
- 2 large garlic cloves , minced
- 3/4 tsp salt
- 1 tbsp fresh parsley , finely chopped
Instructions
- Preheat the oven to 180C/350F.
- Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
- Cut the bread on a diagonal into 2cm/1″ diamonds but do not cut all the way through the bread.
- Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don’t need to be super neat, it’s nice to have some of the butter drizzled over the crust.
- Brush surface with remaining butter.
- Wrap with foil and bake for 20 minutes until the cheese has mostly melted, then unwrap and bake for 5 – 10 minutes more to make the bread nice and crusty.
- Serve immediately. (See note 1 for best make ahead methods)
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Yesterday, today, tomorrow… #HardLifeOfDozer
Excellent recipe. I used Italian bread, with Roasted garlic powder, and three different cheeses, Asiago, Mozzarella and white cheddar. Didn’t cover with foil in the oven. Used lots of melted butter and a lot of garlic powder. No clue how much. We love garlic. Liked it so much, I just made a lof of bread and added cheese, garlic and bits of bacon. Will toast and sprinkle with cheese. Will make the crack bread a lot. Good with spaghetti!
YUM! Sounds amazing!
I was out foil, so bake it and finished up inder broiler, very very YUMMY!
Yes! Sounds perfect!
So delicious. Had ciabatta bread. Used softened butter, garlic, basil, and sliced mozzarella. Definitely going to make often.
YUUUUM!!!
MORE mouthwatering soul satisfying eyecandy food.
I’m itchin’ to get cookin ‘.
Great work Nagi.
And a pat for Dozer.
Thanks so much Roger!
I’m a single older women and want to use a sandwich roll. Do you think this would work and how long would I have to bake it?
Hi Janet, yes definitely! I would bake it 10 minutes or so – N x
Hi Nagi – first time commenting – I have made heaps of your recipes over the last 2 years and wanted to say thank you!! You explain all the little recipe details and my cooking has majorly improved since finding your site. The Asian salad dressing is life changing! I made the cheesy crack bread today and it was great too. Keep on being awesome!
Have you made your cheese garlic bread ahead of time and reheated it on a bbq grill at a potluck? Wondering if this would work, I’d love to bring this to a potluck soon.
Hi Dana, I imagine you could cook it from scratch on the grill! It will be great!
love love love this –
Wahoo, thanks Lynne!
I wanted to make this crusty garlic bread, but have a question. When you cut the loaf into diamonds, how DEEP should the cuts be to ensure you can pull a good size section of the bread? Thanks, Pat
Hi Pat, I cut all the way almost to the bottom of the loaf – N x
Enjoyed the flavours of this yummy bread but I will need to make deeper cuts into the bread next time as we had trouble pulling it apart. Learning for next time 🙂 …
Yes you need to cut quite deep Gen, shame – you’ll have to make it again just to get it right 😉😉
Looks delicious! Can this be frozen? I do a lot of make-ahead meals and wanted to include this. I love your site!
Love the recipe.. i did it twice in a week coz my adult kids requested for it.. thank u so much for sharing your recipes.. u inspire me to cook/bake and be more creative.
This bread is sooooo good!! I made it last year for a friend’s annual “Comfort Food February” get-together, and she asked me to bring it again since everyone loved it so much. I’m sure nobody will be disappointed tomorrow when i show up with this again 🙂
Our favorite splurge! This stuff insanely addictive so we have to limit ourselves 😂
I know what you mean!! ☺️
Made this about a week ago and already making it again! This is the most delicious garlic/cheese bread I’ve ever had!
Wahoo! Great Elizabeth!
Will definitely try this but surely a teaspoon of butter per cut is wrong?
I hope I’m wrong but I can’t see a 100g of butter and 1 cup of cheese being enough to turn a whole loaf of sour dough bread into the anointed deliciousness in the photos?
It sure is – but by all means, if you want to add more butter and cheese, do it!!! You can’t go wrong!
I stand corrected. 😉
Definitely going to try some of1 your recipes. Thanks!
I hope you do, don’t forget to share your feedback with me ❤️
Love your food. Thank you..vp
You’re so welcome!
I LOVE YOUR RECIPES
Thanks so much Adriana!
I made this for a 2018 NYE Part! It was FABULOUS! Easy to make, SUPER tasty! You could totally add whatever spices to this you wanted!
So many possibilities!