Roasted Garlic Pull-Apart Bread
This bread is a decadent, delicious garlic monstrosity and everyone loved every bite.
- 8 garlic cloves
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 4 ounces mozzarella cheese, shredded
- 4 ounces fontina cheese, shredded
- 4 ounces pecorino Romano cheese, shredded
- 2 teaspoons fresh chives, chopped
- 1 teaspoon red pepper, crushed
- 1/2 teaspoon pepper
- 1 (2-pound) round artisan loaf
- 1/2 cup butter, melted
Preparation time 10mins
Cooking time 120mins
Preheat oven to 375°F.
Place garlic on a square of aluminum foil; drizzle with olive oil, and sprinkle with salt. Wrap it up and roast for 40 minutes. Set aside to cool, about 20 minutes. Chop garlic.
Reduce oven temperature to 350°F. Stir together cheeses, garlic, chives, red pepper and black pepper in a medium bowl.
Cut 1-1/2 inch wide strips into bread loaf in one direction, not cutting all the way through. Rotate the bread 90°, and repeat cutting crosswise. Place bread on a large piece of lightly greased foil, and stuff the cheese mixture between the rows. Drizzle with butter. Wrap in foil and place on a baking sheet. Bake for 25 minutes.
Open the foil, and bake for another 12 to 15 minutes. Serve warm.