Pull Apart Cheese Bread

If you love warm bread and melted cheese, this Pull Apart Cheese Bread is going to be a favorite. A crusty loaf of sourdough gets filled with buttery Italian herbs, mozzarella, and Parmesan, then baked until golden brown. Every piece pulls away with plenty of melted cheese, making it perfect for parties, game days, or serving alongside your favorite pasta dinner.

• Loaded with cheese: Mozzarella melts between the slices, while Parmesan adds extra flavor.
• Easy to prepare: Start with a loaf of crusty bread, so there’s no dough to make or rise.
• Buttery Italian herbs: Parsley and Italian seasoning give every piece plenty of flavor.
• Perfect for sharing: Everyone can pull off their own cheesy piece.
• Great for entertaining: Serve it at parties, on game day, or with pasta for dinner.

• Crusty bread: A round sourdough loaf works especially well because it holds its shape when you cut and fill it.
• Unsalted butter: Melted butter carries the herbs and seasonings into all the cuts.
• Parmesan cheese: Adds a salty, nutty flavor that pairs well with mozzarella.
• Kosher salt: Helps season the butter mixture.
• Italian seasoning: Adds a blend of herbs throughout the bread.
• Parsley: Gives the buttery mixture a fresh herb flavor.
• Mozzarella cheese: Melts between the bread slices for those stretchy, cheesy bites.

• Prepare the oven: First, preheat the oven to 375°F and line a baking sheet with aluminum foil.
• Mix the butter: Next, combine the melted butter, kosher salt, parsley, and Italian seasoning in a bowl.
• Cut the bread: Using a serrated bread knife, cut the loaf into 1-inch strips, stopping about 1 inch from the bottom. Then, turn the loaf and repeat in the opposite direction to create a crosshatch pattern.
• Add the butter and cheese: Carefully brush the seasoned butter between the cuts. After that, tuck the mozzarella and Parmesan into the openings.
• Wrap and bake: Wrap the loaf in aluminum foil with the seam on top. Place it on a baking sheet and bake for 20 minutes.
• Finish baking: Finally, open the foil and bake for another 8 to 10 minutes, until the cheese melts and the bread turns lightly golden. Serve immediately while warm.

• Choose a crusty loaf: Sourdough is my favorite because the crust holds everything together while the inside stays soft. A round Italian bread loaf also works well.
• Don’t cut all the way through: Leave about an inch of bread at the bottom so the loaf stays together. This also makes it easier to pull apart after baking.
• Get the butter between the slices: Use a pastry brush to work the seasoned butter deep into the cuts. That way, every piece gets plenty of flavor.
• Use freshly shredded cheese: Mozzarella melts beautifully, especially when you shred it yourself. Plus, Parmesan adds a little extra flavor to every bite.
• Pack in the cheese: Gently separate the bread pieces and tuck the cheese into the openings. Make sure you get some all the way toward the bottom.
• Keep the foil on at first: The foil helps the cheese melt without letting the bread brown too quickly. Then, open the top for the final few minutes to give the crust a little crunch.
• Serve it warm: This bread tastes best right out of the oven when the mozzarella is still melted and stretchy.

• Refrigerator: Store leftover pull apart cheese bread in an airtight container or wrap it tightly in aluminum foil. Keep it in the refrigerator for up to 3 days.
• Freezer: For longer storage, wrap the cooled bread tightly in plastic wrap and aluminum foil. Then, freeze it for up to 2 months.
• Reheating: Place the bread on a baking sheet and cover it loosely with foil. Warm it in a 350°F oven for 10 to 15 minutes, or until the cheese melts again. For a crispier crust, open the foil during the last few minutes.