Cheesy Chive & Garlic Pull-Apart Bread

This recipe for Cheesy Chive & Garlic Pull-Apart Bread couldn't be easier or more delicious. Make an extra loaf because everyone will be fighting over it!

We did so good yesterday with our healthy basil pesto and 25 things to do with it, didn't we? How to toss it with fresh vegetables or beans for easy dishes, how it's so much better made from scratch than anything you can buy.

This is why today I think we all deserve some buttery, garlicky, cheesy hot pull-apart bread that melts in our mouths and makes us glad to be alive.

This Cheesy Chive & Garlic Pull-Apart Bread is off the charts! You know I'm not a bread baker so the fact that I baked bread (merely a technicality that I purchased the actual bread loaf) is really quite impressive. Except that this recipe is so simple that a child could do it (with a little knife help, of course)!

You start with a good, crusty loaf, preferably round or oval. I went the round route and went with French bread, but any sourdough or similar bread will work just fine.

It just needs to have a good, hearty crust on it, otherwise, go with what you like. Make slices about ½ inch or so apart going both ways, drizzle on a mixture of butter, garlic & chives then warm it up a bit in the oven. Pull it out, pour on your cheese and place it back in the oven until the cheese is all melty and golden brown.

You're going to want to eat this pull-apart bread immediately, so be sure to have dinner on the table right when you pull this baby out of the hot oven. Or don't have dinner ready - heck, this can be your dinner! You'll want to eat the entire thing anyway so why not?

Another thing that I will say about this cheesy, yummy bread is that it's really not suited for guests. The only way to eat pull-apart bread properly is to just dig in and fight over the cheesiest, butteriest, most garlicky pieces which is probably something only a family should do.

My plan is to make some with small, individual bread loaves and, believe you me, I have more killer, cheesy, some even sophisticated versions of this recipe coming where I'll be showing you how to make them dinner party style (yes, some even include bacon). But for now, save the big loaves for your hungry family - just don't forget to share.

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Cheesy Chive & Garlic Pull-Apart Bread

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This recipe for Cheesy Chive & Garlic Pull-Apart Bread couldn’t be easier or more delicious. Make an extra loaf because everyone will be fighting over it!

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Ingredients

• 1 large round or an oval-shaped loaf of French bread (or Italian, Sourdough, etc.)
• ½ cup butter (melted)
• 1 clove garlic (minced)
• ¼ cup minced chives
• 3-4 cups Mexican-blend shredded cheese (or a combination of cheddar and jack)
• ¼ cup minced parsley

Instructions

1. Preheat oven to 350°F. Spray a sheet of foil with cooking spray and set the loaf on top.
2. Slice ½-inch grid lines into the bread, crosswise in both directions, stopping just before the bottom of the bread (don’t cut all the way through).
3. Mix together the melted butter, garlic, and chives.
4. Gently spoon the butter mixture in all of the crevices, making sure it gets in every part of the loaf. Wrap the loaf up in the foil and place directly on the oven rack and bake for 10 minutes.
5. Remove from the oven and increase the oven temperature to 400°F.
6. Open the foil and sprinkle the shredded cheese on top of the bread. Be sure to get as much cheese pushed down into each crevice, then the rest of the cheese can sit on top of the loaf. Leave the foil open and return it to the oven. Bake until the cheese is melted and golden brown, about 15 minutes. Garnish with parsley and serve immediately.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 948Total Fat: 69gSaturated Fat: 40gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 198mgSodium: 1553mgCarbohydrates: 36gNet Carbohydrates: 35gFiber: 1gSugar: 4gProtein: 45g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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