This Cheese and Garlic Crack Bread is EPIC! “Crack bread” is an appropriate name for this because it’s garlic bread – on crack…..
It’s basically a cheesy garlic bread, but so much more fun AND delicious! Cheese, garlic and bread – in pull apart bread form. You can’t go wrong. Guaranteed to be the most popular thing at any gathering you take it to!
A CHEESY PULL APART GARLIC BREAD
“You will never be able to look at garlic bread the same again….”
If you haven’t tried this Cheese and Garlic Crack Bread before, let me warn you now: garlic bread will never be the same again. It’s like a pull apart bread, but tastes like garlic bread plus you have the mozzarella cheese which stretches wonderfully as you pull bits off.
This is INSANELY delicious. I especially love the way the bread is cut into diamond shapes so you can tear bite size pieces off. Every piece is garlicky and buttery and oh-so-cheesy…….
“Kids go NUTS over this…. and adults turn INTO kids when they get stuck into this!!”
This is one the kids go NUTS over, don’t say I didn’t warn you! And grown ups turn into little kids when they get stuck into this. I made this for a dinner and let me tell you, it took 5 hands about 30 seconds to demolish this!
HOW TO MAKE THE BEST CHEESY BREAD IN THE WORLD!
Best bread – The best bread to use for Cheese and Garlic Crack Bread is crusty sourdough or another dense type of bread, but it works well with plain crusty loaves as well.
The reason it works better with sourdough is because the bread is denser so the bread tends to hold together better when you pull bits off. But believe me, there is no compromise on flavour if you use other types of bread! In fact, in the photo I chose to use a crusty Vienna loaf because it was on special.
Best cheese – I really recommend using mozzarella cheese for this, you want it to stretch and pull when you tear the pieces off.
Other flavourings – I kept the flavours quite simple, going for a garlic bread with cheese, but you can go really wild with the flavours for this! Ranch dressing, kick of chilli, other herbs – the possibilities are endless!
When it comes out of the oven, it’s all golden, crusty and buttery on the inside and you know that’s just the start of the eating experience that’s about to commence….
….then the devouring begins…. that cheesy pull! That buttery, garlicky bread!! And yet, and yet, there’s even more to come….
THE BASE IS THE BEST BIT!!
Everybody goes so nuts over the cheese bits that you pull out, but my favourite part is the base of the bread. All the butter and cheese drips to the bottom and it bakes so nice and crispy…..
PULL APART BREAD for parties!
This is a great centrepiece for a dinner that could just be accompanied by a fresh salad to make a complete meal. Or as a fabulous appetiser or party food – think game day!
It’s by far the most requested party food by my family and friends. I usually make it at home then take it to the venue and bake it there. The best way to make ahead is to use softened butter instead of melted butter and slather it into the cracks, then stuff with cheese. Wrap and bake before serving.
But you can even bake it in advance then reheat quickly in the microwave as long as you use a crusty sourdough. The crust gets so crusty when you bake it, it stays crusty even if you reheat it in the microwave.
Go forth and enjoy! Make this cheesy garlic bread once, and you’ll be asked to make it again and again and again…. – Nagi x
CHEESE and GARLIC CRACK BREAD
WATCH HOW TO MAKE IT
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Cheese and Garlic Crack Bread (Pull Apart Bread)
Ingredients
- 1 crusty loaf , preferably sourdough or Vienna
- 1 cup shredded Mozzarella cheese (or other melting cheese)
Garlic Butter
- 100 g / 1 stick (8 tbsp) unsalted butter , softened
- 2 large garlic cloves , minced
- 3/4 tsp salt
- 1 tbsp fresh parsley , finely chopped
Instructions
- Preheat the oven to 180C/350F.
- Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
- Cut the bread on a diagonal into 2cm/1″ diamonds but do not cut all the way through the bread.
- Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don’t need to be super neat, it’s nice to have some of the butter drizzled over the crust.
- Brush surface with remaining butter.
- Wrap with foil and bake for 20 minutes until the cheese has mostly melted, then unwrap and bake for 5 – 10 minutes more to make the bread nice and crusty.
- Serve immediately. (See note 1 for best make ahead methods)
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Yesterday, today, tomorrow… #HardLifeOfDozer
Lockdown change-I only had bread rolls…so yummy….can’t wait to get a sour dough loaf this week ty Nagi
I made this recipe. 2 weeks in a row. My family loved it. Its so yummy. Once it came out of the oven, the whole family gather around the table. In a few seconda, the plate is empty. I wish i can send you the picture of the finish product. Hahahaha
Could I make this with the no knead yeast bread recipe on your site? Thank you!
Yes you definitely can Lena!! N x
Made this with fish & a garden salad for dinner last night and it was a huge winner. I will try making it in a camp oven next time we’re out camping!
OMG! SO FREAKING GOOD!
YESSS! Thanks! N x
I used a turkey baster to coat the inside with the melted butter mixture
Hi looks very delicious. I wanted to take this to a picnic. Does it travel well and do you think it keeps warm enough to enjoy if i wrap it in foil? Thanks
Hi Heather – it should be ok depending on how long it’s out of the oven. N x
Yum yum oh my goodness so delicious. I made it with a cob with cottage pie and the cob disappeared first, super delicious I just used a lot more garlic, thanks again Nagi for another scrumptious recipe will be making this again and again
I’m super excited to be making this for a 2 yr olds BDay party this weekend. She and her brother (6 yr old) are realllly into finger foods and dipping sauces these days. I think this will be perfect for them, and also for the Dad and the Grandpas: Father’s Day treat!!! Thanks a bunch <3
Have you ever cooked the bread upside down for the first 20 minutes and flipped it for the last uncovered cooking time? I think it might distribute the butter more evenly.
Hi Stan, no this wouldn’t work unfortunately – all your cheese and butter would seep to the bottom unfortunately rather than melting into the bread. N x
I can see that as well. That’s why I asked. Thanks for taking the time to answer.
Really loved the recipe and instructions were super easy to follow. Pair really well with a dip as well :))
As always, Nagi’s recipes are AMAZING and have gotten me through this quarantine. My boyfriend (who is very picky) said this bread tasted like it was from a restaurant and was addictive…hence the name Crack Bread. 🙂 Thank you for this delish recipe!
You’re so welcome Harmony – and I totally get the addictiveness, it’s dangerous for me to have this bread in my house! N x
Yummy 😋!!!!! I made it with Salisbury meatballs and gravy with mashed potatoes and seasoned cauliflower!!!
making this for Super Bowl made it for a party and it was gone in about 20 minutes yum !!!! delicious !!
It’s dangerously addictive Pat!!
Made this twice during the holidays. The first time was for a huge Christmas Eve gathering and the bread was demolished.
Made it again the next night for another gathering that was a mixture of new and old folks. Old folks told the new folks not to skip the bread.
This is a definite winner.
It’s so addictive – I’m so glad it was a hit Shelly!
Looks amazing. Can’t wait to make. What do you think about using Parmesan instead if serving along with a meal – a tad lighter??
This sounds and looks wonderful. I will definitely be serving this at Christmas dinner. I will be doing a Prime rib, mashed potatoes, homemade biscuits, and cheesy broccoli.
One of my family and friends Favorite recipes! There are never leftovers and rarely a time that this entire (HUGE) loaf isn’t consumed before it has even cooled all the way down. That being said, I made three loaves last time and froze one. Just brought it out of the freezer and wondering how long and what method you have used that thaws this with best results? I’ve got it on the kitchen counter now and will put in fridge overnight for dinner tomorrow. There’s just so much work that goes into this that I don’t want to mess up the taste! Help?!
Made this with a rustic bread
After baking it I topped it with diced tomatoes and sliced green onion
So good!
Thank you
Hi Lindsey, it should be thawed by tomorrow night, just bring it out of the fridge and up to room temp before baking – N x
My first pull-apart bread ever… Gosh, this was deliciously decadent! We ate it with a pumpkin carrot coconut curry soup, and it was heaven on earth!
Thank you so much for this gorgeous recipe! I cannot wait for the next time I do it…
Oh it’s so addictive isn’t it Monica?!
Made this for a party and it was well received! I used a loaf of store-bought French wheat bread, colby jack cheese, and green onions instead of parsley. It was delicious!
Wahoo, that’s great Trina!