Cheesy Garlic Pull Apart Bread
This Cheesy Garlic Pull Apart Bread is what appetizer dreams are made of! Whether you’re using Heinen’s frozen take and bake French loaf for ultimate convenience or opting for the freshness of a loaf of Mediterranean bread, this recipe is easy to make and full of flavor.
Christina Musgrave
Christina Musgrave
Recipe - Heinen's of Rocky River
Cheesy Garlic Pull Apart Bread
Prep Time5 Minutes
Servings10
Cook Time30 Minutes
Ingredients
1 loaf Heinen’s frozen take and bake French loaf
1 stick Heinen’s unsalted butter, melted
3 cloves garlic, minced
1 cup Heinen’s shredded mozzarella cheese
1 cup shredded BelGioioso fontina cheese
1 tsp. Heinen’s garlic powder
1 tsp. Heinen’s onion powder
1 tsp. Heinen’s dried basil
1 tsp. Heinen’s dried oregano
Fresh parsley, for serving
Directions
- Preheat the oven to 350°F. Bake the loaf of Heinen’s frozen take and bake bread for 10 minutes, then remove from the oven.
- Carefully cut the bread crosshatch with a serrated knife, making sure to not slice all the way through the bottom.
- Combine the melted butter, minced garlic, mozzarella cheese, fontina cheese, garlic powder, onion powder, dried basil, and dried oregano in a bowl.
- Stuff each crosshatch in the bread with the butter and cheese mixture.
- Wrap the bread in foil and bake for 20 minutes. Let cool for 5 minutes, then unwrap and serve.
5 minutes
Prep Time
30 minutes
Cook Time
10
Servings
Directions
- Preheat the oven to 350°F. Bake the loaf of Heinen’s frozen take and bake bread for 10 minutes, then remove from the oven.
- Carefully cut the bread crosshatch with a serrated knife, making sure to not slice all the way through the bottom.
- Combine the melted butter, minced garlic, mozzarella cheese, fontina cheese, garlic powder, onion powder, dried basil, and dried oregano in a bowl.
- Stuff each crosshatch in the bread with the butter and cheese mixture.
- Wrap the bread in foil and bake for 20 minutes. Let cool for 5 minutes, then unwrap and serve.
