I know pull apart breads, “crack” breads, cheesy garlic herb breads are all over the place online.
I’ve even shared a scrumptious recipe for Garlic, Herb, and Cheese Rolls which is comprised of the same basic ingredients as this recipe, just while making homemade bread instead of using an already baked loaf. Of the many bread recipes I’ve shared over the years, this one may be the most over-the-top and addictive, hence the word crack in the title. It’s also one of the only ones that calls for a pre-made loaf and that’s because I’ve found this recipe tastes best with sourdough bread, which is more of a challenge to make from home. I’ve been thinking of doing a series on sourdough so if that’s something you’d like to see let me know in the comments below!
Either way, I just had to share my little version of the recipe with you which was inspired by Recipe Tin Eats. It’s everything you could want in a carb loaded bite: cheesy, buttery, garlicky, herby, and crusty yet soft. We just about died over this bread and could NOT get enough. Jared said it was one of his favorite things he’s ever eaten, so you know it’s damn good.
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Taste: Is there any combination more comforting than cheese, garlic, and herb? You could even dip this bread in marinara sauce to amp things up even more.
Texture: I mean, c’mon. Heaven is this crusty, buttery, cheesy goodness.
Ease: Easy, just a tiny bit tedious getting the butter and cheese into all the cracks in the bread. Use a sharp serrated bread knife to make easy work of forming the pull-apart pieces.
Appearance: Positively mouthwatering.
Pros: Simple, crowd-pleasing, can be made ahead of time, and SO GOOD.
Cons: This bread is so good but oh so bad.
Would I make this again? Absolutely.
How to make Cheesy Garlic Herb Crack Bread
Yield: 8 servings
Prep Time: 10 minutes
Cook: 30 minutes
1 crusty sourdough or artisan loaf
4 ounces (1 stick) unsalted butter, melted
2 garlic cloves, minced
1/2 teaspoon kosher salt
1 tablespoon fresh parsley, chopped
2 teaspoons fresh rosemary, minced
2 teaspoons fresh thyme, minced
3/4 cup shredded Mozzarella cheese
Preheat the oven to 350°F.
Combine the melted butter, garlic, salt, parsley, rosemary, and thyme in a small bowl.
With a serrated bread knife, cut the bread on a diagonal into 1-inch diamonds, being careful not to slice all the way through. Use your fingers to pry open each crack and drizzle with 1 teaspoon of butter and a pinch of the shredded cheese. Don’t worry if you make a bit of a mess.
Wrap the entire loaf in foil. To make ahead, place the foil wrapped bread in the fridge overnight or in the freezer for a month, thawing before baking. Place on a rimmed baking sheet, and bake for 15 minutes, or until the cheese has mostly melted. Carefully remove the foil and continue to bake for another 5 minutes, or until crusty. Serve immediately.
Adapted from Recipe Tin Eats
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