Grilled Cheesy Pull-Apart Garlic Bread

How to Make Grilled Cheesy Pull-Apart Garlic Bread

1. 1

   Step 1: Make the garlic‑herb butter

   Active 8 min

   In a bowl, combine the unsalted butter, softened with the garlic cloves, minced, fresh parsley, finely chopped, grated Parmesan cheese, salt and black pepper. Mash and mix until smooth and evenly blended; taste and adjust salt if desired. This fragrant butter will be pushed into the loaf’s cuts to flavor every pull-apart piece.

   For this step

   • 6 tbspunsalted butter, softened
   • 3 clovesgarlic cloves, minced
   • 2 tbspfresh parsley, finely chopped
   • 1/4 cupgrated Parmesan cheese
   • 1/2 tspsalt
   • 1/4 tspblack pepper
   
2. 2

   Step 2: Slice and stuff the loaf

   Active 7 min

   Place the crusty round loaf (10–12 oz / 300–350g) on a cutting board and, using a serrated knife, make diagonal cuts about 1 inch apart across the loaf in a crosshatch pattern, stopping before you cut through the base. Use a spoon or palette knife to push the unsalted butter, softened into the cuts so it coats the interior; then stuff the cuts with the shredded mozzarella and the shredded sharp cheddar, pushing cheese into the gaps so every slice pulls apart with melty filling.

   For this step

   • 1 loafcrusty round loaf (10–12 oz / 300–350g)
   • 1 1/2 cupsshredded mozzarella
   • 1/2 cupshredded sharp cheddar
   
3. 3

   Step 3: Wrap and oil the loaf

   Active 5 min

   Wrap the filled loaf tightly in heavy-duty aluminum foil to keep the cheese contained while it melts. Brush the outside of the foil-wrapped loaf with olive oil to help the crust char and crisp when it hits the grill.

   For this step

   • 1 tbspolive oil
   
4. 4

   Step 4: Grill until gooey

   Active 3 min · Passive 15 min

   Preheat your grill to medium (about indirect heat); place the wrapped loaf on the grill away from the hottest flames for 12–15 minutes, turning every 4–6 minutes so it heats evenly. For a more charred crust, open the foil for the last 1–2 minutes and place briefly over direct heat, watching carefully so the cheese doesn’t burn. The loaf is ready when the cheese is fully melted and the exterior is crisp and lightly charred.
   
5. 5

   Step 5: Unwrap, rest and serve

   Active 2 min · Passive 3 min

   Carefully unwrap the foil (watch for steam), and let the loaf rest for 3 minutes to settle; if you like, sprinkle a little extra grated Parmesan cheese over the top. Pull apart the loaf to serve — tear into about 3 torn bread pieces per person and place on a platter for sharing; recipe yields about 6 servings.
   

1. In a bowl, combine the unsalted butter, softened with the garlic cloves, minced, fresh parsley, finely chopped, grated Parmesan cheese, salt and black pepper. Mash and mix until smooth and evenly blended; taste and adjust salt if desired. This fragrant butter will be pushed into the loaf’s cuts to flavor every pull-apart piece.
2. Place the crusty round loaf (10–12 oz / 300–350g) on a cutting board and, using a serrated knife, make diagonal cuts about 1 inch apart across the loaf in a crosshatch pattern, stopping before you cut through the base. Use a spoon or palette knife to push the unsalted butter, softened into the cuts so it coats the interior; then stuff the cuts with the shredded mozzarella and the shredded sharp cheddar, pushing cheese into the gaps so every slice pulls apart with melty filling.
3. Wrap the filled loaf tightly in heavy-duty aluminum foil to keep the cheese contained while it melts. Brush the outside of the foil-wrapped loaf with olive oil to help the crust char and crisp when it hits the grill.
4. Preheat your grill to medium (about indirect heat); place the wrapped loaf on the grill away from the hottest flames for 12–15 minutes, turning every 4–6 minutes so it heats evenly. For a more charred crust, open the foil for the last 1–2 minutes and place briefly over direct heat, watching carefully so the cheese doesn’t burn. The loaf is ready when the cheese is fully melted and the exterior is crisp and lightly charred.
5. Carefully unwrap the foil (watch for steam), and let the loaf rest for 3 minutes to settle; if you like, sprinkle a little extra grated Parmesan cheese over the top. Pull apart the loaf to serve — tear into about 3 torn bread pieces per person and place on a platter for sharing; recipe yields about 6 servings.