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

Tips for success

For the most dramatic cheese pull, serve the bread immediately after broiling. The cheese is at its stretchiest when hot.

If you're making this for a party, assemble the bread ahead of time and refrigerate it, then bake just before serving. This way you get the fresh, crackly texture without the wait.

To make slicing easier, use a serrated knife and a gentle sawing motion. Don't press down hard or you'll crush the bread.

If you want extra crisp edges, brush the outside of the loaf with a little olive oil before baking. For a more indulgent version, add a sprinkle of red pepper flakes on top after broiling.

Variations

• Spicy Pepperoncini: Add 2 tablespoons chopped pepperoncini or banana peppers to the garlic butter for a tangy, spicy kick. Reduce the chili flakes to 1/2 teaspoon to balance the heat.
• Herb and Prosciutto: Layer thin slices of prosciutto between the cheese layers for a salty, savory addition. Add 1 teaspoon dried oregano to the butter mixture and use fresh basil instead of parsley.
• Three-Cheese Blend: Replace the mozzarella with a mix of 1 cup shredded provolone, 1/2 cup fontina, and 1/2 cup mozzarella for a more complex, nutty flavor. Keep the parmesan on top.
• Vegan Garlic Bread: Use vegan butter and dairy-free mozzarella and parmesan alternatives. The roasting and baking method stays the same; just ensure the cheese melts well.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze the baked bread in a freezer-safe bag for up to 2 months. Reheat directly from frozen in a 350°F (175°C) oven for 15-20 minutes.

Reheat

Reheat in a 350°F (175°C) oven for 10 minutes until hot and crisp.

Store leftover pull-apart bread in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes, or until the cheese is melted and the bread is crisp again. Avoid microwaving, which will make the bread soggy.

The roasted garlic can be made up to 3 days ahead and kept in the refrigerator. The garlic butter can also be prepared in advance and stored in the fridge for up to 5 days.

Assemble the bread completely, wrap it tightly in foil, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if starting from cold.

Serving ideas

Serve this pull-apart bread as a show-stopping appetizer at gatherings. Place it on a wooden board or platter in the center of the table and let everyone pull off their own piece.

The gooey cheese and crackly crust are best enjoyed while warm, so bring it straight from the oven to the table.

This bread also makes a fantastic side dish for soups, salads, or pasta. Pair it with a tomato-based soup for dipping, or serve alongside a fresh green salad to balance the richness. It's also delicious with marinara sauce for dipping, though the bread is plenty flavorful on its own.

Frequently asked questions

Recipe card

Roasted Garlic Pull-Apart Bread with Mozzarella

Prep 15 minCook 58 minTotal 1 h 13 minServes 6

Ingredients

• 2 whole heads garlic
• 1 tbsp olive oil
• 1 tsp salt
• 8 tbsp unsalted butter, softened
• 1 tsp black pepper
• 1 tsp chili flakes
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 loaf crusty bread (such as sourdough or Italian)
• 2 cups shredded whole milk mozzarella
• 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 with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Wrap each head tightly in aluminum foil. Place on a baking sheet and roast for 45 minutes, until the cloves are deeply caramelized and tender when pierced with a knife. Let cool slightly, then squeeze the soft roasted garlic cloves into a small bowl.
2. In the bowl with the roasted garlic, add the softened butter, remaining 1/2 tsp salt, black pepper, chili flakes, minced garlic, and chopped parsley. Mash with a fork until well combined and smooth. The mixture should be spreadable.
3. Cut the bread loaf into 1-inch thick diagonal slices, but do not cut all the way through — leave the bottom intact so the slices stay attached. Spread the garlic butter generously between each slice, making sure to coat both sides. Place the bread on a baking sheet lined with foil.
4. Stuff the shredded mozzarella and grated parmesan between the slices, pressing gently to fill the gaps. Sprinkle any remaining cheese over the top. The bread should look generously loaded with cheese.
5. Bake the assembled bread at 400°F (200°C) for 10 minutes, until the cheese is melted and the bread is warmed through. Then switch the oven to broil and broil for 3 minutes, watching closely, until the cheese is bubbling and blistered in spots and the bread edges are deeply golden and crisp.
6. Remove the bread from the oven and let it rest for 2 minutes. Slice through the crunchy crust into individual batons, pulling apart to reveal the gooey cheese pull. Serve immediately while hot and melty.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

16 g

Carbohydrates

30 g

Fat

26 g

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