Roasted Garlic Parmesan Pull-Apart Bread Tips, FAQ & printable recipe

Tips for success

For the best results, use a serrated knife to slice the baguette, and make sure the slices are even so they cook uniformly.

If you prefer a softer crust, cover the bread loosely with foil for the first 10 minutes of baking, then uncover for the last few minutes. You can also add a sprinkle of smoked paprika or a few fresh thyme leaves to the butter for extra depth.

Leftover bread can be reheated in a 350°F oven for 5-7 minutes to restore the crunch.

If you're planning to serve this at a party, you can assemble the bread up to a few hours ahead, keep it in the refrigerator, and bake it just before serving. Just add a few extra minutes to the baking time if it's cold from the fridge.

Variations

• Spicy Jalapeño: Add 2 tablespoons of finely chopped pickled jalapeños to the garlic butter, and sprinkle a few fresh jalapeño slices on top of the cheese before baking. This adds a tangy, spicy kick that pairs well with the roasted garlic.
• Herb Garden: Replace the parsley with a mix of fresh thyme, rosemary, and chives. Add 1 teaspoon of dried oregano to the butter for an Italian twist. The herbs add a fragrant, earthy note that complements the garlic.
• Bacon Lover's: Crumble 4 slices of cooked, crispy bacon and sprinkle over the cheese before baking. The smoky, salty bacon adds a savory depth that makes the bread even more indulgent.
• Vegan Option: Use vegan butter, vegan mozzarella, and vegan parmesan. The roasted garlic and herbs still provide rich flavor. Be sure to choose a sturdy baguette that is vegan-friendly. The result is a dairy-free version that's just as delicious.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness.

Freezer

Freeze the baked bread for up to 2 months. Wrap tightly in foil and plastic wrap. Reheat from frozen in a 350°F oven for 15-20 minutes.

Reheat

Reheat in a 350°F (175°C) oven for 5-7 minutes until hot and crisp. Avoid microwaving.

Store leftover bread in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until the cheese is melted and the bread is crisp again. Avoid microwaving, which makes the bread soggy.

The roasted garlic butter can be made up to a week in advance and stored in the refrigerator, or frozen for up to a month.

You can also assemble the entire bread (butter, cheese, and all) a few hours ahead, cover it, and refrigerate. When ready to bake, add 5-10 minutes to the baking time if starting from cold.

Serving ideas

Serve this pull-apart bread hot, straight from the oven, as an appetizer or side. It pairs beautifully with marinara sauce for dipping, or alongside a fresh green salad. The crunchy crust and gooey cheese make it a hit at parties, game days, or any casual gathering.

For a more substantial meal, serve it with a bowl of tomato soup or a hearty stew. The bread is also delicious as a base for sandwiches—just slice it horizontally and fill with your favorite ingredients.

However you serve it, make sure to pull it apart while it's still warm to enjoy the full cheese pull.

Frequently asked questions

Recipe card

Roasted Garlic Parmesan Pull-Apart Bread

Prep 15 minCook 55 minTotal 1 h 10 minServes 6

Ingredients

• 2 whole heads fresh garlic
• 1 tbsp olive oil
• 1 tsp salt
• 8 tbsp unsalted butter, softened
• 1 tsp black pepper
• 1 tsp chili flakes
• 2 cloves fresh garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 loaf French baguette
• 2 cups shredded whole milk mozzarella cheese
• 1/4 cup grated parmesan cheese

Instructions

1. Heat the oven to 400°F (200°C). Slice the tops off the 2 whole heads of garlic to expose the cloves. Drizzle each with 1/2 tablespoon of the olive oil and sprinkle with a pinch of the salt. Wrap each head tightly in aluminum foil and place on a baking sheet. Roast for 45 minutes, until the cloves are deeply caramelized and tender when pierced with a knife. Let cool until handleable.
2. Squeeze the roasted garlic cloves out of their skins into a medium bowl. Add the softened butter, remaining salt, black pepper, chili flakes, minced fresh garlic, and chopped parsley. Mash everything together with a fork until the mixture is well combined and speckled with herbs and garlic.
3. Slice the baguette on the diagonal into 1-inch-thick slices, but leave the bottom crust intact so the slices stay attached. Spread a thick, generous layer of the garlic butter over the cut sides of each slice, pushing it slightly between the slices.
4. Evenly scatter the shredded mozzarella over the top of the bread, pressing it gently into the butter. Sprinkle the grated parmesan over the mozzarella.
5. Place the bread on a baking sheet and bake at 400°F (200°C) for 10 minutes, until the cheese is melted and the edges of the bread are golden. Then switch the oven to broil and broil for 3 minutes, watching closely, until the cheese is bubbling and blistered in spots.
6. Remove the bread from the oven and let it rest for 2 to 3 minutes on the baking sheet. Use a spatula to transfer to a cutting board. Slice through the crunchy crust with a sharp knife, then pull apart the slices to reveal the gooey cheese pull. Serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

15 g

Carbohydrates

35 g

Fat

25 g

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