Cheesy Garlic Pull-Apart Bread (David Venable)

By zircon50

Ingredients

• 1 cup garlic cloves, peeled
• 1/3 cup oil
• 1 lb rectangular loaf crusty bread, usually around 12" x 6"
• 2 cups mozzarella cheese, shredded
• 1-1/2 cups chipotle cheddar or pepper jack, shredded
• 1/4 cup Parmesan, grated
• 1/4 cup fresh parsley, chopped
• 1/4 lb butter, melted
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

Preparation

Step 1

Preheat the oven to 350°F.

In a small sauce pot over medium-low heat, stir together the garlic and oil until the cloves are golden and softened, approximately 20 minutes. Let cool. Place the cloves, and half of the oil used to cook them, into the bowl of a food processor. Purée until smooth and set aside.

Take the bread loaf and line it parallel to a cutting board. Using a serrated bread knife, make approximately 8 slices on a diagonal angle, evenly spaced from one end of the loaf to the other, up until 1/2" inch from the bottom, making sure not to cut all of the way through. At the opposite angle, repeat the slices to create a series of square shapes in a grid pattern, cut down into the loaf.

In a mixing bowl, combine the mozzarella, cheddar, Parmesan, and parsley.

Carefully open the cuts in the bread slightly to put in the fillings. Working with a spoon or small knife, spread the garlic purée between all directions of the cuts. Using one hand to hold open the cuts, and the other for sprinkling, work the cheese mixture into the cuts. Some cheese can remain on top of the bread, but most should be on the interior.

Drizzle the melted butter over the garlic- and cheese-stuffed cuts. Sprinkle the salt and pepper overtop.

Spray a large piece of aluminum foil with nonstick spray. Place the loaf on the foil and wrap loosely so the foil isn't directly on the cheese. Place the wrapped bread on a baking sheet and bake for 30 minutes.

After 30 minutes, open the foil and bake for another 10 minutes, or until the top browns slightly. Completely remove from the foil and serve while warm and cheesy.