Cheesy Garlic Herb Pull-Apart Stuffed Baguette Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use a combination of mozzarella and provolone, as they melt into a stretchy, elastic texture.

Shred the cheese yourself rather than buying pre-shredded, which often contains anti-caking agents that can make the cheese less gooey. Make sure the butter is well softened so it spreads easily into the crevices.

Broiling times vary by oven, so stay close and check every minute. If the cheese starts to brown too quickly, move the baking sheet to a lower rack.

For an extra garlicky kick, add a pinch of red pepper flakes to the butter mixture, though the video does not show this.

Variations

• Spicy Pepperoncini: Add sliced pepperoncini or jalapeños along with the cheese for a spicy kick. Reduce the provolone to 3/4 cup and add 1/4 cup of chopped pickled peppers.
• Herb and Sun-Dried Tomato: Mix 1/4 cup of chopped sun-dried tomatoes into the butter mixture and sprinkle with fresh basil before serving. This adds a sweet, tangy note that pairs well with the garlic.
• Bacon and Chive: Add 1/4 cup of cooked, crumbled bacon and 2 tablespoons of chopped fresh chives to the cheese mixture. The smoky flavor complements the garlic butter beautifully.
• Three-Cheese Blend: Use a combination of mozzarella, provolone, and fontina, reducing the mozzarella and provolone to 3/4 cup each and adding 1/2 cup of shredded fontina for a nuttier, richer flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or under the broiler to restore crispness.

Freezer

Freeze the baked and cooled bread in a freezer-safe bag for up to 2 months. Reheat from frozen in a 350°F oven until hot and bubbly.

Reheat

Reheat in a 350°F (175°C) oven for 5-7 minutes, or until cheese is melted and bread is crisp. Avoid microwaving, which makes the bread soggy.

Store leftover pull-apart bread in an airtight container in the refrigerator for up to 3 days. The bread will soften as it cools, but reheating in a toaster oven or under the broiler can help restore some crispness.

The bread can be assembled up to 2 hours ahead and kept in the refrigerator, covered, until ready to bake. Add a few extra minutes to the covered baking time if starting from cold.

Serving ideas

Serve the stuffed baguette warm, directly from the baking sheet or on a wooden cutting board.

The dramatic cheese pull is part of the appeal, so encourage guests to tear off a piece with their hands. It pairs well with marinara sauce for dipping, though the video does not include it.

This appetizer is best enjoyed fresh from the oven while the cheese is still molten.

If serving at a party, place it out just before guests arrive and let everyone pull apart pieces at their own pace. It also makes a great side dish for pasta or soup.

Frequently asked questions

Recipe card

Cheesy Garlic Herb Pull-Apart Stuffed Baguette

Prep 15 minCook 18 minTotal 33 minServes 6

Ingredients

• 1 crusty French baguette
• 1/2 cup butter, softened
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 cup shredded mozzarella cheese
• 1 cup shredded provolone or fontina cheese
• 1/4 cup grated parmesan cheese
• 1 tsp Italian seasoning
• Flaky sea salt, for sprinkling, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Using a serrated knife, cut diagonal slices into the baguette about 1 inch apart, cutting deep but not through the bottom crust. Turn the loaf and cut in the opposite direction to create a diamond cross-hatch pattern. In a small bowl, mix the softened butter, minced garlic, chopped parsley, grated parmesan, and Italian seasoning until well combined. Brush the garlic herb butter generously inside every crevice and cut of the bread, making sure to coat the exposed surfaces.
2. Stuff the shredded mozzarella and provolone or fontina cheese deep into each slit, pressing the cheese down into the cuts. Use your fingers or a small spoon to pack the cheese firmly, filling the loaf until it is bulging with cheese. Make sure to distribute the cheese evenly so every piece gets a generous amount.
3. Wrap the stuffed baguette loosely in aluminum foil, leaving a little room for steam to escape. Place it on a baking sheet and bake at 400°F (200°C) for 15 minutes, until the cheese is melted and the bread is heated through.
4. Remove the foil and switch the oven to broil. Broil the baguette for 3 minutes, watching closely, until the cheese is bubbling and browned in spots and the bread edges are toasted and crisp.
5. Remove the baguette from the oven and immediately sprinkle with flaky sea salt. Let it cool for a few minutes, then pull apart the pieces and serve warm, while the cheese is still stretchy and molten.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

35 g

Fat

24 g

Fiber

2 g

Sugar

2 g

Automatic estimate from the ingredient list, not laboratory-verified.